Sautaed chicken with a tarragon cream sauce
This recipe comes from the little cookbook
a collection of recipes by Barbara Tyne who, along with her husband
Tom, operated the chartered yacht
in the Caribbean. Barbara served this
dish with rice and broccoli tossed with butter, garlic, and Parmesan cheese.
- 4 chicken breasts
- 3 Tbsp butter
- 1 cup dry vermouth
- 2 tsp dijon mustard
- 1 cup heavy cream
- 1 tsp tarragon
- pinch salt and pepper
Remove the skin and bone from the chicken breasts. Pound with
a meat mallet until chicken breast is of even thickness.
Melt the butter in a skillet. Sautae chicken 4 minutes on each side.
Remove the chicken to a warm dish while you prepare the sauce.
Mix the dijon mustard into the vermouth and pour the mixture into the
skillet. Stir to dissolve the browned bits in the pan.
Reduce volume of liquid by half over medium heat.
Add the heavy cream and the tarragon. Stir continuously, 5 to
10 minutes, until mixture thickens.
Arrange the chicken on a serving dish and pour some of the cream sauce over
it. Serve the remaining sauce on the side.
For a different flavor, sautae
chopped mushrooms before deglazing the skillet with the vermouth.
If you are daring, you can cook the chicken breasts at the same time you are
making the sauce, using one hand for each. This will make the chicken be
warmer when served.
easy if you buy boneless chicken breasts.
5 minutes preparation, 10 minutes cooking.
approximate measurement OK.
Robin Harris Foster
AT&T Information Systems, Lincroft New Jersey, USA
Recipe last modified: 26 Feb 87
From: email@example.com (Robin Harris Foster)
Subject: RECIPE: Tarragon chicken
Date: 22 Aug 87 08:58:02 GMT
Organization: AT&T Information Systems, Lincroft, New Jersey, USA
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