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LOCATION: Recipes >> Poultry >> Tarragon 03

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Quick & Easy Tarragon Chicken

2 tablespoons butter
1 tablespoon vegetable oil
4 chicken breast halves, 3/4 inch thick
3/4 cup dry white wine or vermouth
2 teaspoons Dijon mustard
1 tablespoon chopped fresh tarragon (or 1 tsp dried)
1/2 teaspoon salt
freshly ground pepper
3/4 cup heavy cream

In a large frying pan, melt butter in oil over medium-high heat.
Add chicken breasts and cook, turning once, until lightly browned,
about 4 minutes a side. Remove and set aside. Add wine to the pan.
Bring to a boil, scraping up brown bits from bottom of pan with a
wooden spoon. Stir in mustard, tarragon, salt and pepper to taste.
Whisk in cream and boil until mixture thickens slightly; about 3
minutes. Return chicken to pan; turn in sauce to coat, and simmer
5 to 10 minutes, until chicken is tender. Remove chicken to a
serving platter; spoon sauce over all.

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