Mustard Tarragon Chicken

Mustard-Tarragon Chicken

3 TB butter

2 TB oil

3 whole chicken boned chicken breasts halved

2 med. shallots finely chopped (or could use onions)

1/2 C white wine

1 C chicken stock (or could use vegetable)red.

2 medium garlic cloves minced

3 TB grainy mustard

1 TB finely chopped fresh tarragon or 1 tsp. dried (I add a little more)

1 tsp. chopped fresh thyme or 1/2 tsp. dried

1/2 tsp salt

pinch of pepper (white if you have on hand)

In large skillet heat 2 TB butter and 1 TB oil over med/high heat. Add chicken breasts and saute over med/high until golden brown on both sides; this ensures that the juices will be seared in. Remove from skillet to dish and cover to keep warm

Add remaining butter and oil to skillet and heat until foamy. Add shallots and saute about 2 mins or until softened. Add wine, stock and garlic and bring to boil. Boil until reduced to about 1/2 cup.

Whisk in cream (or creme fraiche) and mustard and bring to boil. Cook until slightly thickened. Add tarragon, thyme, salt and pepper and whisk. Taste for seasoning.

Return chicken breasts and extra juice from chicken to skillet and cook about 5 minutes longer until warmed but not overcooked. Garnish with fresh parsley optional.

(You could make this and put into containers for individual servings with cooked rice which could be frozen.)