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Chicken with White Wine Dijon-Tarragon Sauce
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Description
The first time I made this, my husband said “This is restaurant food!” I had officially taken my cooking to a whole new level. It’s so flavorful you’ll want to pour the sauce over everything!
Ingredients
- 1 Tablespoon Olive Oil, Divided
- 1 Tablespoon Butter, Divided
- 4 pieces Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 1 whole Small Onion, Finely Diced
- ¾ cups Chicken Broth
- ¼ cups White Wine
- ⅓ cups Half-and-half
- 1 teaspoon Tarragon
- 2 teaspoons Dijon Mustard
Preparation
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. Add to the skillet and cook until nicely browned on both sides, about 5 minutes per side, depending on the thickness. Remove from skillet and keep warm.
Add remaining butter and olive oil, then add the onion. Cook over medium heat until nicely 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.
Add the half-and-half, tarragon, and Dijon mustard to the skillet. Increase the heat, but don’t boil it hard or the sauce will break. Allow the sauce to simmer until thickened slightly. Add the chicken back into the pan (and any juices that have collected) and cook for a few more minutes.
Serve with sauce ladled over the top of everything on your plate. It’s that good.
**This is also really great with pork tenderloin. It takes longer to cook than the chicken, but it is fantastic!
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slippinmickeys on 3.12.2010
Great recipe! I made it tonight for dinner. I used thin cut chicken and it worked great. I made some orzo and put the chicken and sauce on top and it was delicious. Well done!