We eat chicken about once a week so I am always looking for different ways to prepare it. This recipe tastes so special I always feel like I am having an entree from a French restaurant when I eat it. For that reason, it is a nice recipe to serve to guests. As special as it tastes, it is easy to make. The original recipe calls for heavy cream but I have made it with fat free half and half to lighten it up. It’s really important to use fresh tarragon for this and I am so happy that fresh herbs are now readily available in the grocery stores. I love potting a variety of herbs that I commonly use and place them on the deck so I can go out and clip what I need during the summer and fall. Winter and spring here in Wisconsin do not allow for that, so I am grateful for the companies that provide various fresh herbs in small sized packages, which is what I used in this recipe. Last week I potted seven different herbs for this year and put them on the deck. Today I took them off the deck and brought them into the house because there is a freeze warning for tonight! Sheesh! It’s mid May…that’s right it is Wisconsin.
Next week I will be sharing a salad that is a favorite of mine that’s served at a restaurant in Arizona. I have never seen any other salad like this on any other menu. The dressing is a throwback, being that it’s Green Goddess, and I know you can purchase that in a bottle but I will include the recipe for it from scratch which tastes so fresh and distinctive.
So, although I can’t wait to share next week’s salad and salad dressing with you, I am excited to share this week’s elegant chicken breast recipe. When you try it, as with any of my posts, please let me know what you think of it in the comment section. Thanks!
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 4 boneless, skinless chicken breast halves
- salt and pepper
- 1 cup heavy cream (or fat free half and half)
- 2 Tablespoons Dijon mustard
- 1 Tablespoon fresh tarragon, chopped
- Melt the butter with the olive oil in a skillet over medium high heat
- Season the chicken breasts with salt and pepper and place in the skillet
- Brown on both sides
- Cover and reduce heat to medium, continue cooking for 15 minutes or until juices run clear
- Remove chicken breasts and keep warm
- Stir the cream into the pan dislodging and mixing in any browned bits
- Stir in the mustard and tarragon, cooking about 5 minutes until a bit thickened
- Either return the chicken to the pan and coat with the sauce and then place on a platter or
- Place chicken on top of 2 Tablespoons of sauce and drizzle another Tablespoon over the chicken on a serving plate.
- Serve with any extra sauce in a small serving bowl