Date-night or company-worthy, this "fancy dish" is as easy as it is elegant. Again I pounded my chicken breasts so they are even to insure even cooking. Trim your beans but leave them whole for a pretty presentation. "I really like the sauce" was the comment from the man of the house when I served this for dinner a few weeks ago.
Yield: 4
Tarragon Chicken with White Wine Cream Sauce
Ingredients:
- 1 tbsp olive oil
- 4 5-oz boneless, skinless chicken breasts
- 1⁄2 tsp dried tarragon leaves
- 1⁄4 tsp each salt and pepper
- 3 cups whole green beans
- 1⁄2 cup dry white wine
- 1⁄4 cup organic heavy whipping cream
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh tarragon leaves
Instructions:
- In a large skillet on medium-high, heat oil.
- Season chicken with dried tarragon, salt and pepper. Add chicken to the pan and cook until well browned on 1 side, about 5 minutes. Turn chicken over and add beans and cover. Cook until beans are tender and chicken is no longer pink inside, about 5 to 7 minutes more.
- Arrange chicken and beans on serving plates and cover to keep warm.
- Add wine to skillet, scraping up any browned bits from the bottom of the pan. Cook until reduced by half then add cream and mustard, stirring to combine. Continue cooking until sauce thickens 1-2 minutes. Pour sauce over chicken, dividing evenly.