4 large boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
ground pepper
2 tbls butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup half and half (or whole milk)
2 tsp Dijon mustard
1 tsp dried tarragon
1 Tbls chopped parsley
Place chicken breasts between 2 pieces of plastic wrap about pound thin. Cut into bite-sized pieces. On a large piece of wax paper, mix flour, salt and pepper. Add chicken and turn to coat.
In a large skillet over medium heat, melt butter. Add chicken and brown, about 5 minutes. Transfer to a plate. Add wine and broth to skillet. Raise temperature to high and boil until liquid is reduced by half, about two minutes. Reduce heat to medium and whisk in half and half, mustard, tarragon, parsley, salt / pepper and butter to taste. Blend. Return chicken to pan and reheat several minutes. Serve chicken with sauce.
1/4 cup flour
1/2 tsp salt
ground pepper
2 tbls butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup half and half (or whole milk)
2 tsp Dijon mustard
1 tsp dried tarragon
1 Tbls chopped parsley
Place chicken breasts between 2 pieces of plastic wrap about pound thin. Cut into bite-sized pieces. On a large piece of wax paper, mix flour, salt and pepper. Add chicken and turn to coat.
In a large skillet over medium heat, melt butter. Add chicken and brown, about 5 minutes. Transfer to a plate. Add wine and broth to skillet. Raise temperature to high and boil until liquid is reduced by half, about two minutes. Reduce heat to medium and whisk in half and half, mustard, tarragon, parsley, salt / pepper and butter to taste. Blend. Return chicken to pan and reheat several minutes. Serve chicken with sauce.
