Chicken Paillardes With Mustard Cream & Tarragon Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, pounded thin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup dry wine
• 1/2 cup heavy cream
• 2 tablespoons dijon mustard
• 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon

Recipe

• 1 sprinkle each chicken breast with 1/4 teaspoon of pepper and 1/4 teaspoon salt.
• 2 heat the olive oil in a large skillet over med-high heat. add the chicken and sauté until cooked through, turning just once depending upon the thickness, 6-10 minutes total time. transfer to a plate and keep warm.
• 3 pour the wine into the skillet to deglaze the pan and cook, stirring to scape up the brown bits, until the wine is reduced by half, about 1 minute.
• 4 whisk in the cream, mustard and tarragon and cook, continuing to whisk, about 2 minutes until thickened.
• 5 pour any juices that have accumulated on the plate into the sauce and whisk to combine.
• 6 divide the chicken among 4 serving plates and pour some sauce over each portion.