Chicken With Creamy Tarragon Dijon Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Quick, easy meal that tastes like you fussed over it. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 lb sliced mushrooms |
4 boneless skinless chicken breast halves |
1/2 cup dry white wine |
1/2 teaspoon salt |
1 (9 ounce) package frozen artichoke hearts |
1 cup half-and-half |
1/4 cup dijon mustard |
1 tablespoon fresh tarragon leaves, chopped |
Directions:
1. Melt butter in large skillet. Add mushrooms and let cook, stirring infrequently, until browned (about 15 minutes).
2. Scoot mushrooms to one side of the pan. Brown chicken breasts in pan, about 5 minutes per side. Sprinkle with salt.
3. Add artichoke hearts and wine, heat to boiling.
4. Reduce heat to medium and cook covered, until chicken is done.
5. Mix mustard and half and half together, then pour over chicken. Stir in tarragon.
6. Reduce heat to medium-low and heat through, spooning sauce over chicken. Do not let boil, or sauce may curdle.
7. Serve over noodles or rice.
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