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Categories:
chicken breasts salt pepper heavy cream butter chicken broth cornichons mustard fresh tarragon parsley fresh chives
Viewed: 44 - Published at: 8 years agoIngredients
- 6 boneless skinless chicken breasts, pounded thin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/3 cup cornichons or 1/3 cup other sour dill pickle, cut into 1 by 1/4 inch strips
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons fresh tarragon, chopped or 1/2 teaspoon dried tarragon
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons chopped fresh chives
Method
- Boil cream until thick and reduced to 3/4 cup, about 20 minutes.
- Season chicken with salt and pepper, saute in butter 3-4 minutes per side, remove and keep warm.
- Add chicken broth to skillet and boil until reduced to 1/4 cup.
- Add pickles, cream and mustard and reheat without boiling.
- Add tarragon, parsley and chives, return chicken to the pan just long enough to heat through, turn to coat with sauce and serve.
