Mustard-Tarragon Chicken Sauté
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 1/2 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons whole grain dijon mustard
- 1/3 cup finely chopped shallots
- 4 skinless boneless chicken breast halves
- Carbohydrate 5 g(2%)
- Cholesterol 108 mg(36%)
- Fat 16 g(25%)
- Fiber 1 g(3%)
- Protein 21 g(42%)
- Saturated Fat 9 g(45%)
- Sodium 136 mg(6%)
- Calories 264
Preparation Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm. Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute. Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.
Preparation Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm. Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute. Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.
