Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter or margarine
1 tb Vegetable oil
4 Chicken breasts halves
-skinned and boned
3/4 c Dry white wine or vermouth
2 ts Dijon mustard
1 tb Chopped fresh tarragon
-or 1 tsp dried
1/2 ts Salt
Freshly ground pepper
3/4 c Heavy cream
1. In a large frying pan, melt butter in oil over
medium-high heat. Add chicken breasts and cook,
turning once, until lightly browned, about 4 minutes a
side. Remove and set aside.
2. Add wine to the pan. Bring to a boil, scraping up
born\wn bits from bottom of pan with a wooden spoon.
Stir in mustard, tarragon, salt and pepper to taste.
whisk in cream and boil until mixture thickens
slightly, about 3 minutes.
3. Return chicken to pan; turn in sauces to coat and
simmer 7-1/2 minutes until chicken is tender. remove
chicken to a serving platter, spoon sauce over it.
