Chicken with Tarragon-Caper Sauce with Mixed Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Let the supermarket do the roasting; mayonnaise and tarragon are the secret to great flavor here. Serve with: Marinated grilled vegetables and French-style potato salad. Dessert: Fresh raspberries with whipped cream and sugar cookies. Ingredients:
1/2 cup mayonnaise |
2 tablespoons white wine vinegar |
2 tablespoons minced shallots |
2 tablespoons chopped fresh tarragon |
1 1/2 tablespoons drained capers |
4 roasted, grilled, or poached boneless chicken breast halves |
6 cups mesclun salad blend (about 4 ounces) |
2 tablespoons olive oil |
1/4 cup roasted red peppers from jar, thinly sliced |
Directions:
1. Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
2. Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.
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