This recipe will probably be remembered as the first real "meal" I cooked in our married life. Mind you, it was after we had been married for over two months! Opps, sorry JT. Somehow I never did a lot of cooking growing up, and frankly, I don't know what I ate in college because I don't remember cooking anything. But with a kitchen decked out in wonderful wedding gifts of pink kitchen tools, I couldn't help myself. I have the baking bug. My kitchen bible is Martha Stewart's "Everyday Food" recipe book, and the binding often seems to open up to this page ...
4 boneless, skinless chicken breasts, (6 ounces each)
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, (or 1 tablespoon chopped fresh)
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine (or chicken broth) into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
19.9 Grams of fat
40 Grams protein
1.2 Grams Carbohydrates
0.3 Gram Fiber
This dish is delicious served with asparagus and red potatoes on the side. Enjoy!