Chicken Paillardes With Mustard Cream & Tarragon Sauce – a delicious recipe with chicken breasts, black pepper, salt, olive oil, white wine, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Sprinkle each chicken breast with 1/4 teaspoon of pepper and 1/4 teaspoon salt.
2
Heat the olive oil in a large skillet over med-high heat.
3
Add the chicken and saute until cooked through, turning just once depending upon the thickness, 6-10 minutes total time.
4
Transfer to a plate and keep warm.
5
Pour the wine into the skillet to deglaze the pan and cook, stirring to scape up the brown bits, until the wine is reduced by half, about 1 minute.
6
Whisk in the cream, mustard and tarragon and cook, continuing to whisk, about 2 minutes until thickened.
7
Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
8
Divide the chicken among 4 serving plates and pour some sauce over each portion.
339
kcal
Calories
23
g
Fat
1
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, pounded thin, 1 teaspoon black pepper, 1 teaspoon salt, 2 tablespoons olive oil, and more.
Yes, Chicken Paillardes With Mustard Cream & Tarragon Sauce 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.
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