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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Saute chicken breasts in butter in a large skillet about 3 minutes on each
side, or until they feel springy to the touch. Don't overcook. Remove to a
plate and keep warm.
Add flour, salt, tarragon, and mustard; gradually stir in wine; cook,
stirring to scrape up browned bits in pan; add half-and-half; cook until
the mixture thickens slightly. Pour over chicken breasts.
Ingredients:
4 Chicken Breast Halves
2 Tablespoon(s) Butter
2 Teaspoon(s) Flour
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Crumbled Leaf Tarragon
1 Teaspoon(s) Dijon Mustard
1/2 Cup(s) Dry White Wine
1/2 Cup(s) Half-and-Half |
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