Directions:
- Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
- Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
- Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.1 Kcal (1596 kJ) | ||
| Calories from fat | 151.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.79g | 26% | |
|---|---|---|---|
| Cholesterol | 167.34mg | 56% | |
| Sodium | 847.95mg | 35% | |
| Potassium | 759.37mg | 16% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 48.5g | 97% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 128.07 Kcal (536 kJ) | ||
| Calories from fat | 50.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 26% | |
|---|---|---|---|
| Cholesterol | 56.24mg | 56% | |
| Sodium | 284.97mg | 35% | |
| Potassium | 255.2mg | 16% | |
| Total Carbs | 2.11g | 2% | |
| Sugars | 0.35g | 4% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 16.3g | 97% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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