Tarragon Cream Chicken Breasts

By John Crowley

  • 4 (about 2-lbs) boneless chicken breast halves

  • 1 tablespoon butter

  • 1 tablespoon canola oil

  • 1/2 cup heavy cream

  • 1 tablespoon Dijon mustard

  • 2 teaspoons chopped fresh tarragon OR 3/4 teaspoon dried

  • salt and pepper

  1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until the sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.

Nutritional Facts

1.5 grams
Net Carbs
1.5 grams
0 grams
49.5 grams
30.5 grams

dinner chicken chicken/poultry dijon skillet b vitamins iron calcium gluten free stovetop main dish

4 replies

morris.js 2008-08-10 22:45:38 -0500 Report

John, Where are you finding all these great recipes? Like Butterfly_8, I too look for chicken and fish recipes. Thank you!

butterfly_8 2008-08-10 16:12:52 -0500 Report

I take all Chicken,Fish and Veggie recipes and add to my personal cook book. I no longer have to wonder what to have for Breakfast, Lunch or dinner.