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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great recipe. A Very tasty dish. Comes from a Cooking Pleasures Magazine. Ingredients:
4 boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2 teaspoons extra virgin olive oil |
1/4 cup minced shallot |
1/2 cup reduced-sodium chicken broth |
1 tablespoon dry white wine or 1 tablespoon vermouth or 1 tablespoon cider vinegar |
1 tablespoon brandy or 1 tablespoon apple juice |
2 tablespoons chopped fresh tarragon |
2 tablespoons dijon mustard |
2 ounces reduced-fat cream cheese, softened |
Directions:
1. Place chicken breasts between 2 pieces of plastic wrap.
2. With flat side of meat mallet, pound chicken to 1/2 inch thickness; sprinkle with salt and pepper.
3. Heat oil in heavy large skillet over medium-high heat until hot.
4. Add chicken; cook 7 to 9 minutes or until browned and no longer pink in center, turning once.
5. Place on plate; cover loosely with foil.
6. Add shallots to same skillet; cook 30 seconds.
7. Add broth, wine and brandy, stirring to scrape up any browned bits from bottom of skillet.
8. Add tarragon, mustard and cream cheese; cook 2 minutes or until slightly thickened.
9. Return chicken and any accumulated juices to skillet; cook 1 minutes or until heated through.
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