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Increase the heat to high, add the shallot, garlic, white wine, salt, and pepper, to taste, and continue to cook until the chicken is just cooked through, about 4 minutes. Remove the chicken breasts and set aside.
Add the chicken broth and whisk in the mustard and heavy cream (or yogurt) into the pan, and bring the sauce to a gentle simmer. Cook 2 minutes, until thickened and bubbly.
Add the tarragon and parsley, and remove from the heat. Spoon the sauce over the chicken, and serve immediately.
Per serving: Calories 440; Total Fat 24 grams; Saturated Fat 9 grams; Protein 49 grams; Total Carbohydrate 4 grams; Sugar: 0 grams; Fiber 0 grams; Cholesterol 186 milligrams; Sodium 918 milligrams;
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Chicken Madeira
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By jclark712_12926965
Lebanon, TN
on January 08, 2013
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This dish was full of flavor and easy. To my chicken I added powder ginger, thyme, dried parsley along with salt and white pepper. I did not have cream, so I used 2% milk and made a roux for it to thicken. I decide to double the ingredients for sauce. After my sauce was finish cooking I added my chicken back into sauce topped with fresh cilantro. Then it was placed on a bed of white rice. Served along with fresh green beans with lemon juice and lemon zest.
By amelass
Sugar Land, TX
on September 30, 2012
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Delicious! I made it with the low-fat yogurt. Great suggestion. Thank you, Emeril!!
By hilzoglory
cartersville, ga
on June 19, 2012
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Delicious! My fiance and I can't get enough of the sauce. He made this two nites in a row. Also made the bok choy and was very spicy, but i think if we would've put it in the sauce with the chicken, it would've offset some of the spicyness and been great. Definately adding the the favorites list. Trying to calculate the calories in this dish...
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