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Sunday, September 03, 2006 Chicken with Dijon-Tarragon Sauce

1 tbsp olive oil, divided
1 tbsp butter, divided
4 boneless, skinless chicken breasts
salt & pepper to taste
1 small onion, diced fine
3/4 cup chicken broth
1/4 white wine
1/3 cup half and half
1 tsp tarragon
2 tsp Dijon mustard

1. In a skillet, melt half of each of the butter and olive oil together over medium-high heat. Season the chicken breasts with salt and pepper to taste. Cook until nicely browned on both sides, about 5 minutes per side, depending on the thickness. Remove from skillet and keep warm.

2. Add remaining butter and olive oil, then add the onion. Cook over medium heat until soft, about 3 minutes. Add the chicken broth and simmer until it has reduced. Use a wire whisk to get up all the browned bits off the bottom of the pan. Now add the wine. Cook for another 2 minutes and reduce the heat.

3. Add the half and half, tarragon, and Dijon into the skillet. Increase the heat, but don't boil it hard or the sauce will break. Allow to cook until slightly thickened; add the chicken back into the pan (and any juices that may have collected) and cook for a few more minutes.

Serve with sauce ladled over the top.

Serves 4

Prepared by Rae :: 10:40 PM :: 1 comments

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