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> Chicken Breasts With Tarragon Cream Sauce, poultry
post Oct 23 2004, 09:58 PM
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From: Indiana
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4 boneless, skinless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
2 Tbsp snipped Chives

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil.

Brown chicken breasts on both sides. Reduce heat and cook, covered, 15
minutes, just until chicken is cooked through. Transfer chicken to a serving platter; keep warm.

Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.

Season to taste with salt and pepper.

Pour sauce over chicken and sprinkle with chives.
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