Recipe information
Yield
4 Servings
Ingredients
4
skinless boneless chicken breast halves
1
1/2 tablespoons butter
1
/3 cup finely chopped shallots
1
/3 cups dry vermouth
2
tablespoons whole grain Dijon mustard
1
/2 cup whipping cream
2
1/2 tablespoons chopped fresh tarragon
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Preparation
Step 1
Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
Step 2
Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
Step 3
Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.