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

Name: Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas
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; 6 skinless boneless chicken breast halves, pounded to 1/2-inch thickness; 2 teaspoons dried tarragon; 1 1/2 tablespoons canola oil; 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

By Betty Rosbottom

March 31, 2004

Recipe notes