TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 (6 to 8-ounce) boneless, skinless chicken breasts
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground white pepper, plus more to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped shallot
  • 3 cloves garlic, sliced
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1/2 cup heavy cream*
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • *Cook's Note: For a lighter version use 2 percent fat Greek Yogurt
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Directions

Season the chicken on both sides with the salt, and white pepper. Heat the olive oil in a 12-inch saute pan over medium-high heat. Place the chicken in the pan, and cook until golden, about 4 minutes per side.

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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Newest Ratings and Reviews

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  • on July 29, 2014

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    A must try for both the recipe AND the 20 40 60 book. I have the book on my tablet AND a hard copy.

    people found this review Helpful.
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  • on December 30, 2013

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    Delicious!! Full of flavor and easy to prepare!

    people found this review Helpful.
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  • 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.

    people found this review Helpful.
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