• 30minutes
  • 287calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 boneless skinned chicken breasts , cut into 1 1/2 inch pieces

  2. 14.79 ml vegetable oil

  3. 78.07 ml dry white wine

  4. 118 1/59 ml whipping cream

  5. 14.79 ml Dijon mustard

  6. 14.79 ml lemon juice

  7. 2.46 ml salt

  8. 1 1/53 ml pepper

  9. 1 1/53 ml dried tarragon

  10. 1/4 ml ground red pepper

Instructions Jump to Ingredients ↑

  1. Brown the chicken in the oil in a large skillet over medium-high heat for 4 minutes or until done, turning occasionally. Remove the chicken from the skillet, reserving the drippings in skillet. Set the chicken aside; keep warm.

  2. Add the wine to the drippings; cook over high heat, deglazing pan by scraping the particles that cling to the bottom. Reduce heat to medium. Stir in the whipping cream, Dijon mustard, lemon juice, salt, pepper, tarragon and a dash or ground red pepper. Cook, uncovered, until the mixture is thick enough to cat a spoon, stirring occasionally. Add the reserved chicken. Bring to a boil; cover, and reduce the heat. Simmer for 5 minutes. Serve.


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