Ingredients
-
5
-
3
-
3
-
1/2
-
1/2
-
4
-
1
-
2
-
2/3
-
2
-
1 1/2
-
1/3
-
-
-
Directions
Chicken Breasts in Tarragon Cream, This is one of those recipes you will want to bust out for a special occasion or when you are having company It’s been so long since I made it, I can’t remember what we served with it Perhaps some baby potatoes with butter and parsley, and a salad?, This is one of those recipes you will want to bust out for a special occasion or when you are having company It’s been so long since I made it, I can’t remember what we served with it Perhaps some baby potatoes with butter and parsley, and a salad?
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Steps
|
1
Done
|
Coarsely Chop Shallots and Garlic. |
|
2
Done
|
in a Ziploc, Combine Cornstarch, Salt, and 1/4tsp of the Pepper, and Shake to Mix. Add the Chicken and Shake to Coat Lightly. Remove the Chicken and Reserve the Excess Seasoned Cornstarch. |
|
3
Done
|
in a Large Skillet, Warm the Butter and 1tbsp of the Olive Oil Over Medium High Heat Until the Butter Is Melted. Add the Chicken and Brown All Over, 3 to 4 Minutes Per Side. Remove the Chicken to a Plate and Loosely Cover. |
|
4
Done
|
Add Remaining 1 Tbsp Olive Oil to the Skillet. Add the Shallot-Garlic Mixture to the Skillet and Cook, Stirring, Until Light Golden. |
|
5
Done
|
Return the Chicken and Any Juices That Have Accumulated to the Skillet. Add the Chicken Broth, Mustard, Tarragon, and the Remaining 1/4 Tsp of Pepper. Bring to a Boil Over Medium High Heat. |
|
6
Done
|
in a Small Bowl, Combine the Cream and the Remaining Cornstarch Mixture. |
|
7
Done
|
Stir Cream-Cornstarch Mixture Into the Skillet. Bring to a Boil, Stirring Constantly. Reduce to Low, Cover and Simmer Until Chicken Is Done and the Sauce Is Thick, About 3 Minutes. |
|
8
Done
|
Serve the Chicken Covered With the Sauce. Have a Glass of Dry White Wine. Yeah! |
