Monday, May 14, 2012

Quick and Easy Tarragon Chicken

1 tbsp olive oil
2 tbsp butter
1 lb chicken tenders
3/4 cup white wine
1 tbsp Dijon mustard
1 tsp dried tarragon
3/4 cup heavy cream
salt and pepper to taste

Melt butter in oil on a saute pan over medium heat.  Add chicken and cook until lightly browned.  Remove and set aside.  Add wine to the pan.  Bring to a boil.  Stir in mustard, tarragon, salt & pepper.  Whisk in cream and boil until mixture thickens about 3 minutes.  Return the chicken to the pan, turn in sauce to coat and simmer a few minutes more until chicken is tender.

From 365 Ways to Cook Chicken

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