Chicken Breast Recipes » Easy Chicken Recipes » Chicken Breasts in Tarragon Cream Sauce

Chicken Breasts in Tarragon Cream Sauce

Boneless, skinless chicken breasts browned in butter and simmered over low heat to finish cooking. Chicken is served hot topped with sauce prepared from heavy cream, Dijon mustard, chopped fresh tarragon, coarse salt, and fresh ground black pepper.

Ingredients -

4 Boneless, Skinless Chicken Breasts
1 tablespoon Unsalted Butter
1 tablespoon Canola Oil
1/2 cup Heavy Cream
1 tablespoon Dijon Mustard
2 teaspoons Chopped Fresh Tarragon
Coarse Salt
Fresh Ground Black Pepper

Preparation:

1. Melt the butter and oil in a large skillet over medium heat.

2. Add the chicken breasts and brown on both sides.

3. Turn the heat to low and cook for 15 minutes, covered, or until the chicken is done.

4. Remove the chicken from the skillet and place on a serving platter.

5. Cover the platter with aluminum foil and keep warm.

6. Add the heavy cream to the skillet and scrape up the bottom bits.

7. Add the tarragon and mustard and cook for 5 minutes over medium heat, stirring constantly until thickened.

8. Season with salt and pepper, to taste.

9. Serve the chicken breasts with the sauce poured over the top.

Chicken Breast Recipe Tip
Lighten Up Your Recipes

	To lighten the calories in chicken dishes avoid frying in oil or other kitchen fats. Use a non-stick skillet or non-stick cooking spray and avoid the extra calories from cooking fats and oil. Removing the skin from chicken before consumption eliminates more than two thirds of the fat in chicken breasts.

Chicken Breast Recipe Tip
Chopped Fresh Tarragon

	Tarragon is one of the "fines herbs" in French cuisine, is used in seasoning egg, chicken, and fish dishes, soups, stews, and sauces. The licorice flavored herb is a staple in Béarnaise sauce, and has a taste similar to basil, although slightly less spicy. Tarragon leave are slender with an exceptionally bright green coloring.

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