Chicken Paillardes With Mustard Cream Tarragon Sauce

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A french dish shamelessly stolen from the web!!

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Steps

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Sprinkle each chicken breast with 1 / 4 teaspoon of pepper and 1 / 4 teaspoon salt.

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Heat the olive oil in a large skillet over med-high heat.

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Add the chicken and saut until cooked through , turning just once depending upon the thickness , 6-10 minutes total time.

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Transfer to a plate and keep warm.

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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.

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Whisk in the cream , mustard and tarragon and cook , continuing to whisk , about 2 minutes until thickened.

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Pour any juices that have accumulated on the plate into the sauce and whisk to combine.

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Divide the chicken among 4 serving plates and pour some sauce over each portion.

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Ingredients

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boneless skinless chicken breasts, black pepper, salt, olive oil, dry white wine, heavy cream, dijon mustard, dried tarragon