Chicken with Tarragon Cream

Monday, March 8, 2010

Taken from:  Everyday with Rachel Ray  (

Cook time:  30 minutes

     -  Salt and pepper to taste
     -  4 pieces of skinless, boneless chicken breast
     -  1 Tbl. olive oil
     -  white mushrooms, sliced
     -  1 shallot, finely chopped
     -  1 Tbl flour
     -  1/3 cup creme fraiche or sour cream
     -  3 Tbl. chopped fresh tarragon
     -  1 Tbl Dijon mustard
     -  2 Tbl. butter
     -  1 c. Chicken stock or broth

1)  Season chicken with salt and pepper.  In a large skillet, heat the olive oil, over medium-high heat.  Add the chicken and cook, turning once, until golden - about 12 minutes.  Transfer the chicken to a plate and cover with foil to keep warm.
2)  Add 2 Tbl of butter to the skillet and lower the heat to medium.  Stir in the mushrooms and shallot and cook until tender, about 5 minutes.  Season with salt and pepper, sprinkle in flour and cook; stirring for 1 minute.  Whisk in the remaining 1 cup of chicken stock, sour cream, tarragon, mustard and any chicken juices.
3)  Slice the chicken and spoon the sauce on top.


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