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Chicken with Tarragon-Mustard Cream Sauce

The flavor of tarragon is uniquely fragrant and delicate, and when combined with white wine and a bit of cream, it makes a deliciously simple pan sauce for chicken. Serve with Egg Noodles with Peas and Parsley (recipe included) for a fast, yet elegant meal.

Chicken with Tarragon-Mustard Cream Sauce

Chicken with Tarragon-Mustard Cream Sauce

  • Ingredients:
  • 4 boneless, skinless chicken breast halves (tenderloins removed)
  • 3 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 2 teaspoons Dijon-style mustard
  • 1/4 cup half-and-half
  • 2 tablespoons fresh tarragon, chopped
  • Salt and freshly ground black pepper

Preparation:
Gently pound the chicken breasts between 2 sheets of plastic wrap to a uniform thickness of about 1/2-inch, then season on both sides with salt and freshly ground black pepper.

Heat 1-1/2 tablespoons of the butter in a heavy pan over medium-high heat. Add the chicken and cook until golden and just cooked through, about 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

Add the remaining butter to the pan and reduce the heat to medium. Whisk in the flour and combine well. Cook, whisking constantly, until the flour is pale golden in color, 1-1/2 to 2 minutes. Add the wine and combine until smooth, 1 minute longer. Add the mustard and half-and-half and continue cooking until the sauce is creamy and smooth, 1 to 2 minutes additional. Stir in the tarragon and add salt and pepper to taste.

Return the chicken to the pan, stirring in any juices that may have accumulated on the plate. Using tongs, turn the breasts several times to coat them with the sauce.

Plate individual servings, spooning additional sauce over the chicken. Serve along with Egg Noodles with Peas and Parsley (see below).

Makes 4 servings

Egg Noodles with Peas and Parsley
  • Ingredients:
  • 8 ounces broad egg noodles, cooked and drained
  • 2 to 3 tablespoons butter
  • 1/2 cup onion, finely chopped
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper

Preparation:
Melt 2 tablespoons of butter in a large pan over medium heat. Add the onion and cook until soft and translucent, 2 minutes. Add the peas and cook until heated through, 1 minute longer. Add the cooked egg noodles and parsley and toss to combine, adding more butter as needed. Season to taste with salt and pepper.

Makes 4 servings

comments & replies

making this tonight ..hope it's good ..LOL I am sure it will be, I haven't made anything from your site that wasn't...
Thanks...
Char