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Wednesday, October 31, 2012

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Add olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.  Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir for about 2 minutes.  Pour sauce over chicken and serve.

Let's Dish
I found this recipe in a newly purchased cookbook, Everyday Food: Great Food Fast (from the kitchen's of Martha Stewart Living).  It's my new favorite cookbook.  I love it so much I subscribed to Everyday Food magazine.  This chicken is a perfect example of the kind of recipes that are featured in the Everyday Food cookbooks and magazine.  Quick, simple and delicious.  I almost always have the ingredients on hand for this recipe, which is great for the nights I haven't really planned anything for dinner and don't want to spend a lot of time figuring out what to cook.  It's not a bad idea to double the sauce, as that gives you plenty for the chicken, plus some left to spoon over a side of rice.
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