Mustard-Tarragon Chicken Sauté

By mschweickert

Recipes & Menus | Recipes

Mustard-Tarragon Chicken Sauté
An elegant entrée in about 15 minutes–using ingredients you are likely to have on hand. Serve the chicken with mashed potatoes and baby peas or a Bibb lettuce salad for a balanced weeknight meal. Finish with a raspberry tart from the bakery.

4 servings

Recipe by Melanie Barnard and Brooke Dojny

April 2002

Ingredients

• 4 skinless boneless chicken breast halves
• 1 1/2 tablespoons butter
• 1/3 cup finely chopped shallots
• 1/3 cups dry vermouth
• 2 tablespoons whole grain Dijon mustard
• 1/2 cup whipping cream
• 2 1/2 tablespoons chopped fresh tarragon

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.

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