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Recipes

Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas

By Betty Rosbottom

Recipe information

  • Yield

    6 Servings

Ingredients

6

tablespoons (3/4 stick) unsalted butter, room temperature, divided

2

1/2 tablespoons tarragon vinegar, divided

2

tablespoons chopped fresh tarragon

2

1/2 teaspoons Dijon mustard

1

1/2 tablespoons chopped fresh Italian parsley

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6

skinless boneless chicken breast halves, pounded to 1/2-inch thickness

2

teaspoons dried tarragon

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1

1/2 tablespoons canola oil

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2

1/2 cups fresh snow peas, trimmed

2

cups frozen petite peas

1

1/2 cups 1-inch pieces green onions

Fresh tarragon sprigs

Need to make a substitution?

Preparation

  1. Step 1

    Whisk 4 1/2 tablespoons butter, 1 tablespoon tarragon vinegar, fresh tarragon, mustard, and parsley in small bowl.

    Step 2

    Arrange chicken in single layer in 13x9x2-inch glass baking dish. Sprinkle with remaining 1 1/2 tablespoons tarragon vinegar. Let stand at room temperature 30 minutes. Pat chicken dry. Sprinkle both sides of chicken with dried tarragon, salt, and pepper.

    Step 3

    Bring large pot of salted water to boil.

    Step 4

    Meanwhile, melt remaining 1 1/2 tablespoons butter with oil in large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Place rounded teaspoon tarragon butter on each chicken breast. Tent loosely with foil to keep warm.

    Step 5

    Add vegetables to boiling water. Cook until crisp-tender, about 3 minutes; drain. Transfer to bowl. Toss with remaining tarragon butter; season with salt and pepper. Arrange vegetables around chicken, garnish with tarragon sprigs, and serve.

Explore Bon AppétitChicken BreastChickenPoultryPeaVegetableMainGluten-FreeDinner