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Prep Time: 6 Minutes Cook Time: 15 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce. Ingredients:
1 lb chicken breast tenders |
1 tablespoon all-purpose flour |
2 tablespoons olive oil |
1/4 cup shallot, sliced |
1 garlic clove, minced |
3/4 cup chicken broth |
1 tablespoon tarragon, fresh, chopped |
1/4 cup whipping cream |
Directions:
1. Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
2. Heat oil in a large skillet.
3. Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
4. Add shallots and garlic. Cook 1 minute.
5. Add broth and tarragon. Cook 2 minutes.
6. Remove chicken to warm serving platter.
7. Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
8. Pour sauce over chicken and serve.
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