Here is a chicken dish that tastes like you spent a lot of time making but it really only takes about 30-45 minutes from start to finish. Even if you do not like mustard this is still a hit. It is really very light and you barely notice the mustard and and the fresh tarragon goes really well with the mustard and cream. This literally is “Winner, Winner Chicken Dinner”!
1 Tbs Ghee
1 tsp salt
1/2 tsp pepper
4 Chicken breast
1/4 cup chopped shallots
1 cup low-salt chicken broth
1/2 cup organic heavy (whipping) cream
3 tsp chopped fresh tarragon
1 Tbs Dijon mustard
Melt the ghee in heavy large skillet over med-high heat. Sprinkle chicken breasts with salt and pepper. Brown the chicken breast about 5 minutes on each side. Transfer the brown chicken breast to a plate.
Add shallot to the same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Whisk in broth. Return chicken breast to skillet. Cover and simmer until chicken is cooked, about 10-12 minutes. Transfer chicken to platter when cooked.
In the skillet whisk cream, tarragon, and mustard into broth with shallots. Increase heat to high and bring to a boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken on platter and serve.
NUTRITIOANL VALUE: calories 388; fat 26.7g; carbohydrates .9g; Protein 36.1g