Ingredients
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1
-
1
-
2
-
1/4
-
1
-
3/4
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Tarragon Cream Chicken, This came from Cooking Pleasures Magazine, March 2008 I haven’t tried it yet, but it looks easy and yummy If you don’t have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream Updated 7/28/11: I made this for dinner last night, and the family loved it! used the optional mustard, and it really made the sauce , Excellent, easy, French meal!! I put the tenders in a bowl and coated them with about a tablespoon of dijon mustard, and put them aside for about 20 minutes – while I chopped the garlic, shallot, and heated the OO in a skillet I tossed the tenders in a bag with flour and proceeded as posted I did use about 1 cup of chicken stock and 1/3 cup heavy cream and it made enough sauce for the 4 of us It was delicious served with yellow rice, followed by a small salad Will be making this again Very rich, just like we like it TY
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Steps
|
1
Done
|
Combine Chicken and Flour in a Zip Top Bag. Shake Well to Coat Eavenly. |
|
2
Done
|
Heat Oil in a Large Skillet. |
|
3
Done
|
Remove Chicken from Bag and Shake Off Excess Flour. Cook Over Medium Heat About 6 Minutes, Turning Once, Until No Longer Pink in the Middle. |
|
4
Done
|
Add Shallots and Garlic. Cook 1 Minute. |
|
5
Done
|
Add Broth and Tarragon. Cook 2 Minutes. |
|
6
Done
|
Remove Chicken to Warm Serving Platter. |
|
7
Done
|
Add Cream (and Mustard, If Using) to Pan, Bring to a Boil, and Cook, Stirring, Until Slightly Thickened. |
|
8
Done
|
Pour Sauce Over Chicken and Serve. |
