Tarragon Chicken


  • 2 Tbsp. butter or margarine
  • 1 Tbsp. vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 3/4 cup dry white wine or vermouth
  • Ad
  • 2 tsp. Dijon mustard
  • 1 Tbsp. chopped fresh tarragon or 1 teaspoon dried tarragon
  • 1/2 tsp. salt
  • freshly ground pepper to taste
  • 3/4 cup heavy cream


In a large skillet, melt butter in oil over medium high heat. Add chicken breast 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 wooded 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 skillet; turn in sauce to coat, and simmer for 5-10 minutes, until chicken is tender. Remove chicken to a serving dish, and spoon sauce over all the chicken.

Source: A friend, Maureen

By Raymonde from North Bay, Ontario


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Tarragon Chicken
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