this dish holds a little spot in my heart. about two years ago i started dating this guy who caught my eye. we decided to stay in one night and i thought, “why not make it fun and make dinner instead of ordering?” and i also thought, “i’ll hook him for sure when he gets a load of how well i can cook.” this was the first meal i made for brad. i think i actually made it the night before to make sure i knew how to make it and not look like a fool in front of him. this dish is so simple, so tasty and so quick! perfect for a week night meal or a quick date night in meal. it was a long time since i made this dish so i thought it was time to bring some good memories (and flavor!) to the dinner table without too much time.
you will need:
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup dry white wine, or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon
pound the chicken breast and sprinkle with salt and pepper on both sides. heat oil over medium high heat and add chicken. cook through turning once, about 10-12 minutes. transfer chicken to a plate and keep warm.
pour the wine into the skillet and stir until reduced by half, about a minute or so. whisk in the cream, mustard and tarragon until thick, about two minutes.
right before serving, drizzle the cream sauce over the chicken. i usually serve this with asparagus but this time i used fresh green beans – boiled for about 5 minutes and then into a sautee pan that had a pad of butter and minced garlic cooking up. toss and serve.
there really is nothing to this dish but it’s so good! in fact it’s so good, brad is still around 😉