Post by capricasix on Jul 2, 2009 3:35:35 GMT -5
This is one of my go to meals. Fast, delicious, looks and sounds fancy when you know it is not. ;D
Dijon Tarragon Chicken
INGREDIENTS
* 1 tablespoon butter
* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1/2 cup heavy cream
* 1 tablespoon Dijon mustard (I add 2 for more oomph)
* 2 teaspoons chopped fresh tarragon (or 1 tsp dried)
* one thinly sliced shallot (or sweet onion)
*one clove garlic finely chopped
* 1/4 cup white wine
* Flour (to coat chicken)
1. Heat the oil in a skillet over medium-high heat. Flour chicken (I cut mine up into bite size pieces, they cook faster and put the flour in a plastic bag, toss the chicken in-- make SURE the top is closed and give it a shimmy shake, shake off excess flour as you...) Place in the skillet, season chicken with salt and pepper, and brown on both sides. Reduce heat to medium, cover, and continue until chicken juices run clear, about 15 minutes. When I cut them into smaller bite size pieces it takes about 8-10 mins total (4-6 on each side to get it cooked through) Set aside and keep warm on a paper towel lined plate.
2. Pour wine into pan, scraping up brown bits. Let wine cook down for about a minute or two. Add butter, toss in shallots, cook for 2 minutes and garlic cook for 2 minutes longer. Stir cream into the pan, mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
I usually serve this with steamed peas on the side, and a glass of nice Marlborough Sav Blanc. If you need to stretch the dish serve it over orzo pasta.
DELISH.
Sorry these are not in metric numbers.
Dijon Tarragon Chicken
INGREDIENTS
* 1 tablespoon butter
* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1/2 cup heavy cream
* 1 tablespoon Dijon mustard (I add 2 for more oomph)
* 2 teaspoons chopped fresh tarragon (or 1 tsp dried)
* one thinly sliced shallot (or sweet onion)
*one clove garlic finely chopped
* 1/4 cup white wine
* Flour (to coat chicken)
1. Heat the oil in a skillet over medium-high heat. Flour chicken (I cut mine up into bite size pieces, they cook faster and put the flour in a plastic bag, toss the chicken in-- make SURE the top is closed and give it a shimmy shake, shake off excess flour as you...) Place in the skillet, season chicken with salt and pepper, and brown on both sides. Reduce heat to medium, cover, and continue until chicken juices run clear, about 15 minutes. When I cut them into smaller bite size pieces it takes about 8-10 mins total (4-6 on each side to get it cooked through) Set aside and keep warm on a paper towel lined plate.
2. Pour wine into pan, scraping up brown bits. Let wine cook down for about a minute or two. Add butter, toss in shallots, cook for 2 minutes and garlic cook for 2 minutes longer. Stir cream into the pan, mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
I usually serve this with steamed peas on the side, and a glass of nice Marlborough Sav Blanc. If you need to stretch the dish serve it over orzo pasta.
DELISH. Sorry these are not in metric numbers.
