Servings: 4 people
Calories: 352kcal
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 2 tbsp flour
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 tbsp butter
- 1 large chopped shallot (about 1/4 cup)
- 2 tablespoon flour
- 1 cup dry white wine
- 1 1/2 cup low sodium chicken stock
- 1 tbsp dried tarragon or 2 tablespoons chopped fresh tarragon
- 2 tbsp Dijon mustard
- 1/4 cup heavy cream (optional)
Instructions
- In a medium frying pan, heat the olive oil over moderate heat. Place 2 tablespoon of flour in a shallow dish. Season the chicken with the salt and pepper then dredge in the flour until lightly coated. Shake off any excess flour and add the chicken to the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook brown the other side , 4 to 5 minutes longer. Remove the chicken to a plate.
- Reduce the heat to moderately low and add the 2 tablespoon of butter to the pan. Add the chopped shallots and cook until soft and translucent, about 2 minutes. Sprinkle the remaining 2 tablespoon of flour over the shallots, cook, while stirring until the mixture is foaming and the colour has darkened slightly, about 2-3 minutes.
- Increase the heat to moderate and whisk in the wine. Let the wine come to a boil to burn off the alcohol and slightly reduce. Add the stock, tarragon and Dijon mustard and whisk until combined. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.
- Reduce the heat to low and add the chicken back into the pan along with any accumulated chicken juices. Let the chicken cook in the sauce until done, about 5 minutes.
- Remove the chicken to a warm plate. Bring the sauce back to a boil and allow to reduce slightly if 3- 5 minutes. Turn the heat off, add the cream if using. Taste and adjust seasoning as needed. TIP: If not using the cream, a tablespoon of butter stirred into the finished sauce just before serving adds a little additional richness
- Serve the sauce over the chicken garnished with some fresh tarragon or sprinkle dried tarragon on the plate.
Notes
I like to slice the chicken and place over broad noodles or rice, then generously spoon the sauce over the chicken. Crisp, tender green beans make a nice accompaniment alongside.
Nutrition
Calories: 352kcal | Carbohydrates: 12g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 407mg | Potassium: 642mg | Fiber: 1g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
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