Chicken Tarragon.- You need to make this dish a part of your repertoire!!

 Chicken Tarragon.-  Looks fancy enough for company but it's such an easy dish that you can make it as a weeknight meal like we do... So here's the quick and easy recipe for you...

To make this dish you will need:  Serving is 1-2 chicken cutlets, depending on size, for each person. If you have a whole chicken you will need to separate the breasts, remove the skin and de-bone each so you have 2 large breasts; these are cut in two, lengthwise, to make then thinner and these have to be pounded so they are thin and even. Otherwise, get boneless, skinless chicken breasts and just pound them between two pieces of plastic until even.

2 Boneless Skinless Chicken Breasts, prepared as shown above.

Olive oil                  

1 Tbl Butter

Salt and Pepper

All Purpose Flour

1 Tbl Dijon Mustard

1 Tbl Garlic, finely minced or pressed

1-2 Tbl Tarragon, can be fresh or dried

1/2 Cup Heavy Cream

1/2 Cup White Wine

1 Tbl Green Onion, green part only, finely chopped

Once your cutlets are ready for cooking, salt and pepper them on both sides, if you want to add extra spices you can do that now. Have all your ingredients at hand because this is a quick cooking dish.

Have a plate with some of the flour so you can dredge or lightly cover the chicken before cooking. Now put some olive oil into a pan over medium heat and add a tablespoon of butter to the oil, allow the butter to melt so you know the pan is hot before you add the chicken. Once you dredge the chicken, shake it out a little to remove any excess flour and put into the pan to begin cooking. Don't allow the chicken to get browned, you want it nice and tender and very lightly golden. Turn so that both sides are lightly cooked.

Now you add the Dijon Mustard, the garlic and Tarragon, mix it all together so that all will lightly cook and bring out flavors and aromas. Allow to cook for 1-2 minutes before you add the White Wine. Allow the wine to cook another 1-2 minutes before you add the Heavy Cream, cook for another minute. Make sure everything is well incorporated.

Now lower the heat to low and cover just for a couple of minutes to allow the wine's alcohol to evaporate and the heavy cream to thicken. Uncover.

Taste the sauce so you can judge the level of seasoning. Does it need more salt, more pepper? If it tastes to your liking, you are ready to serve. Turn off the heat.

I hope you will try this recipe and see how easy, quick and wonderful it is! Enjoy