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Recipe by: denig
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See below ingredients and instructions of the recipe
2 tb Butter or margarine 1 tb Chopped fresh tarragon
1 tb Vegetable oil -or 1 tsp dried
4 Chicken breasts halves 1/2 ts Salt
-skinned and boned Freshly ground pepper
3/4 c Dry white wine or vermouth 3/4 c Heavy cream
2 ts Dijon mustard
1. In a large frying pan, melt butter in oil over medium-high heat.
Add chicken breasts and cook, turning once, until lightly browned,
about 4 minutes a side. Remove and set aside.
2. Add wine to the pan. Bring to a boil, scraping up bornwn bits
from bottom of pan with a wooden spoon. Stir in mustard, tarragon,
salt and pepper to taste. whisk in cream and boil until mixture
thickens slightly, about 3 minutes.
3. Return chicken to pan; turn in sauces to coat and simmer 7-1/2
minutes until chicken is tender. remove chicken to a serving platter,
spoon sauce over it.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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