CHICKEN WITH TARRAGON-MUSTARD SAUCE

Chicken Breasts with Tarragon-Mustard Sauce
(from Betty Crocker’s Italian Cooking)


6 Boneless, skinless chicken breast halves
1/3 C All Purpose Flour
2 T Olive Oil
8 Medium Green Onions
1 ½ t Dried Tarragon Leaves
½ C Dry White Wine (or Chicken Stock)
1 ½ C Whipping Cream
2 t Stone-ground Mustard
1 t Red Jalapeño, seeded and finely chopped
½ t Salt
½ t Pepper

Flatten each breast to ¼ inch thickness between 2 sheets of plastic wrap or waxed paper. I use a rolling pins to beat them into submission! Lightly coat chicken with flour, shake off excess. Don’t do this too far ahead as the flour will become gummy as it sits.

Heat oil in a 12 inch skillet over medium heat. Cook onions and tarragon in oil about 3 minutes, stirring occasionally until onions are tender (careful here they burn quickly). Cook 3 pieces of chicken in onion mixture about 5 minutes turning, until lightly browned on both sides. Remove chicken from pan and tent with foil to keep warm. Repeat with remaining chicken.

Add wine to skillet. Cook uncovered, stirring constantly to loosen bit from bottom, until liquid has evaporated.

Stir in cream, mustard, chili, salt and pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until slightly thickened.

Return chicken to skillet. Cover and cook over medium-low heat 10-15 minutes, spooning sauce over chicken occasionally, until chicken is no longer pink in the center.

Serve over Squash Fettuccini.