Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
1 ¼ teaspoons table salt, divided
1 teaspoon pepper
½ cup all-purpose flour
3 tablespoons unsalted butter, divided
2 shallots, sliced thin
3 garlic cloves, minced
¾ cup heavy cream
2 - 3 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon
Instructions
Using meat pounder, gently pound thickest part of each breast to ¾-inch thickness between 2 pieces of plastic wrap. Sprinkle chicken with 1 teaspoon salt and pepper. Place flour in shallow dish. Working with 1 breast at a time, dredge lightly in flour, shaking off excess; transfer to plate.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add chicken and cook until lightly browned, 4 to 6 minutes per side. Return chicken to plate.
Add shallots, garlic, remaining ¼ teaspoon salt, and remaining 1 tablespoon butter to now-empty skillet and cook until shallots are softened, about 3 minutes. Stir in cream and return chicken to skillet.
Reduce heat to medium-low; cover; and cook until chicken registers 160 degrees, 5 to 8 minutes. Transfer chicken to serving platter. Whisk 2 tablespoons mustard and tarragon into cream sauce, then season with salt, pepper, and remaining mustard to taste. Spoon sauce over chicken. Serve.
Description
Using one pan and creating a very delicious meal that would be suitable for a company dinner. It is very elegant.
Servings
4
Notes
I had some sliced mushrooms that I wanted to use and think they are a great addition. I added them with the shallots and garlic and another tablespoon of butter as the mushrooms absorb so much liquid. I served it over noodles with a side of wok cooked boy choy, and we enjoyed a marvelous dinner.
Source
Cook's Country, 2021
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