I was flipping through my Womens Day magazine and found this yummy looking dish...Im a big fan of cooking with mustard. I feel like it gives things a punch of flavor without being "spicy". This was no different :) Packed with flavor and gets you up for seconds! :)
2 Tbsp flour
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground pepper
4- 6 boneless, skinless chicken breasts
2 tsp olive oil
1⁄4 cup dry white wine or chicken broth
1⁄4 cup chopped shallots (you can use yellow onion also)
1⁄2 cup heavy cream
1⁄4 cup water
1 1⁄2 Tbsp Dijon mustard
1 tsp dried tarragon
Mix flour, salt and pepper on a sheet of wax paper. Press chicken into mixture to coat.
Heat oil in a large nonstick skillet. Add chicken and cook 7 to 9 minutes, turning once, until browned and cooked through. Remove to a plate.
Add wine and shallots/onion to skillet; cook 1 minute or until tender. Add cream, water, mustard and tarragon; cook, stirring occasionally, about 2 minutes or until sauce thickens slightly and onions are tender.
Pour any accumulated chicken juices from plate with chicken into sauce; season with additional pepper to taste if desired. Spoon over chicken.
Enjoy!
Dani :)
No comments:
Post a Comment