Ingredients for Chicken Paillardes With Mustard Cream Tarragon Sauce
- Boneless Skinless Chicken Breasts
- Black Pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Dry White Wine
- Heavy Cream
- Dijon Mustard
- Dried Tarragon
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How to Make Chicken Paillardes With Mustard Cream Tarragon Sauce
- Season each chicken breast (about 6 ounces each) with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until cooked through and golden brown. Adjust cooking time depending on thickness.
- Transfer the chicken to a plate and keep warm.
- Pour 1/4 cup dry white wine into the skillet and scrape up any browned bits from the bottom. Cook for 1 minute, or until the wine is slightly reduced.
- Reduce heat to medium. Whisk in 1/2 cup heavy cream, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh tarragon, and a pinch of salt and pepper. Cook, whisking constantly, for 2-3 minutes, or until the sauce has thickened slightly.
- Add any accumulated chicken juices from the plate to the sauce and whisk to combine.
- Divide the chicken breasts among four plates and spoon the sauce generously over each serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
1g
Fat
41g
Carbs
0g
