Not all of my leftover herbs made it into my pesto last week. I still have some left, so this week is my week to figure out what to do with it all.
Tonight I decided to do a simple, classic recipe with the leftover tarragon I still had hanging out. I'm glad I used it tonight because it really wasn't going to last any longer.
Tonight's dinner had to be a fairly quick one. You see, I was summoned for jury duty today. Not only was it jury duty, it was federal court. That meant I had to shlep to the city. That was no fun considering that after a beautiful spring weekend, New York has firmly planted its feet back in winter. I was fighting rain and what even looked like a little sleet as I came off the subway. Once I arrived at home this evening, I was far too grumpy to make anything complicated.
What could be easier than chicken breasts in a nice pan sauce with a little cream? I had everything I needed for a nice sauce, so all I had to do was buy the chicken. I had cream, tarragon, mustard and wine. One thing I've learned on my cooking journeys is that fewer ingredients can make for a better dish (Take that FN cooks!). I really didn't need anything else.
I never said it was pretty. Any reader of my blog knows that cooking pretty has never been one of my strong points. Garlic roasted broccoli was on the side.
Chicken Breasts In Mustard Tarragon Cream Sauce
1-2 pounds chicken breasts, pounded fairly thin
1/2 cup white wine
2 Tbl chopped fresh tarragon
3 Tbl dijon mustard
1/2 cup cream (I used half and half)
2 Tbl olive oil
1 Tbl butter
Flour for dredging
Dredge chicken breasts in flour seasoned with the salt and pepper. Heat olive oil and butter in pan and brown chicken breasts well over medium heat on both sides. Remove to a plate.
Mix together mustard and cream.
Add white wine to pan and deglaze. Get up all those great brown bits. Allow to reduce down a bit. Now add the mustard, cream, and tarragon. Taste to see if it needs additional salt and pepper. Put chicken back into pan and cook until heated through. Be careful and don't cook so long the cream separates as it did for me here.