Sauteed Chicken Breasts, Herbed Mustard Butter, Spring Peas
- 6 tablespoons unsalted butter - (3/4 stick) divided, and at room temperature, 2 1/2 tablespoons tarragon vinegar divided
- 2 tablespoons chopped fresh tarragon
- 2 1/2 teaspoons Dijon mustard
- 1 1/2 tablespoons chopped fresh Italian parsley
- 6 boneless skinless chicken breast halves pounded 1/2" thick
- 2 teaspoons dried tarragon
- 1 1/2 tablespoons canola oil
- 2 1/2 cups fresh snow peas trimmed
- 2 cups frozen petite peas
- 1 1/2 cups green onions in 1" pieces
- Fresh tarragon sprigs
Whisk 4 1/2 tablespoons butter, 1 tablespoon tarragon vinegar, fresh tarragon, mustard, and parsley in small bowl.
Arrange chicken in single layer in 13- by 9- by 2-inch glass baking dish. Sprinkle with remaining 1 1/2 tablespoons tarragon vinegar. Let stand at room temperature 30 minutes. Pat chicken dry. Sprinkle both sides of chicken with dried tarragon, salt, and pepper.
Bring large pot of salted water to boil.
Meanwhile, melt remaining 1 1/2 tablespoons butter with oil in large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Place rounded teaspoon tarragon butter on each chicken breast. Tent loosely with foil to keep warm.
Add vegetables to boiling water. Cook until crisp-tender, about 3 minutes; drain. Transfer to bowl. Toss with remaining tarragon butter; season with salt and pepper. Arrange vegetables around chicken, garnish with tarragon sprigs, and serve.
This recipe yields 6 servings.
Serve with: New Zealand Sauvignon Blanc saffron-scented couscous glazed baby carrots mint-chocolate mousse