Chicken in Tarragon Cream Sauce - Best of Bridge

By elco

Ingredients

• 2 Tbsp All-purpose Flour
• 1/2 tsp Salt
• Freshly ground black pepper
• 4 Boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp Butter, Divided
• 1 small onion, finely chopped
• 3/4 cup unsweetened apple juice
• 1 1/4 Chicken Broth
• 1 Tsp Dried Tarragon
• 1 Tsp Dijon Mustard
• 1/2 cup Whipping cream (35%), warmed
• 1/4 cup Chopped fresh parsley (optional)

Details

Servings 4

Preparation

Step 1

In a large bowl, whisk together flour, salt and pepper to taste. Add chicken and toss to coat. In a large skillet, melt 1 Tbsp butter over medium-high heat. Brown chicken and transfer to a plate. In same skillet over medium-high heat the remaining butter. Saute onion for 3 to 4 minutes or until softened. Add apple juice and bring to a boil. Reduce heat and simmer until reduced by half. Add Broth, tarragon and mustard. Return chicken to skillet and bring to a boil. Reduce heat, cover, leaving lid ajar, and simmer for about 5 minutes or until chicken is no longer pink inside and sauce is thickened. Stir in Cream. Serve sprinkled with Parsley, if desired