Chicken Breasts With Wine And Cream Reduction

Name: Chicken Breasts With Wine And Cream Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast halves, trimmed and pounded very thin; 2 medium tomatoes, seeded and chopped; 2 shallots, finely minced; 2 tablespoons chopped fresh tarragon; 1/4 cup flour; salt and pepper; penzey's sunny paris seasoning; 1/3 cup dry vermouth or 1/3 cup other dry white wine; 3/4 cup heavy cream; 2 teaspoons Dijon mustard; 1 tablespoon butter; 1 tablespoon olive oil

Servings: persons

4 chicken breast halves, trimmed and pounded very thin
2 medium tomatoes, seeded and chopped
2 shallots, finely minced
2 tablespoons chopped fresh tarragon
1/4 cup flour
salt and pepper
penzey's sunny paris seasoning
1/3 cup dry vermouth or 1/3 cup other dry white wine
3/4 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon butter
1 tablespoon olive oil

1
Pat the pounded chicken breasts very dry with paper towels. Season with salt ,pepper and sunny paris seasoning on both sides.
2
Heat a large saute pan and add equal parts olive oil and butter just enough to geneouresly coat the pan. Just before putting the chicken in the pan dredge it in flour lightly.
3
Saute over medium high heat three to four minutes each side, brown nicely but watch the heat, lower if getting too dark. Remove chicken to a plate and cover to keep warm.
4
Add the shallots to the pan and briefly saute, two minutes or so. Add the wine and scrape up all the brown bits,bring heat up to high, watch closely and reduce to a thick glaze. Stir all along.
5
Add the cream and mustard, season with additional salt, pepper and seasoning blend. Boil over high heat stirring until reduced and thickened.
6
Add tomatoes and tarragon, stir and add the chicken back along with any juices. Return heat to medium low and cover heat for two minutes.
7
Serve with fluffy white or brown rice.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 chicken breast halves, trimmed and pounded very thin, 2 medium tomatoes, seeded and chopped, 2 shallots, finely minced, 2 tablespoons chopped fresh tarragon, and more.

Yes, Chicken Breasts With Wine And Cream Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!