Pan-Seared Chicken with Tarragon Cream Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

4 boneless, skinless chicken breasts

salt and cracked black pepper

1 tablespoon(s) olive oil

1/4 cup(s) dry vermouth

2 tablespoon(s) minced sweet onions

1 clove(s) garlic thinly sliced

1 cup(s) darigold heavy cream

3 tablespoon(s) chopped french tarragon divided

1/2 cup(s) creme fraiche

1 tablespoon(s) dijon mustard

pinch of salt and ground black pepper

Directions:

1. Season each side of chicken breasts with salt and pepper. Heat olive oil in a heavy saute pan over medium-high heat; sear both sides of breasts until golden brown. Remove breasts from pan onto seperate plate and set aside. Deglaze the same pan with vermouth; add onion and garlic. Reduce heat to low; gently simmer to allow flavor of onion and garlic to impart into sauce. Add cream and allow to simmer slightly. Return chicken to pan; cover and finish cooking over low heat for 6-7 minutes, or until chicken reaches 160°F when a meat thermometer is inserted into the thickest part (or chicken is no longer pink and juices run clear when cut with a knife). Remove chicken breasts from the sauce; strain sauce. Add half the chopped tarragon to the sauce; set aside.
2. Combine creme fraiche, Dijon mustard, salt and pepper in a small bowl; fold in remaining chopped tarragon. Spoon the hot tarragon cream sauce over the chicken breasts and top with a small dollop of the tarragon Dijon creme fraiche.

By RecipeOfHealth.com