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| Chicken Breasts with Chardonnay & Tarragon |
| Ingredients 4 boneless, skinless chicken breasts halves Salt, freshly ground pepper 3 shallots, finely minced 1 cup Chardonnay or chicken broth 1 cup whipping cream 1/4 cup chicken broth 1 Tablespoon minced fresh tarragon or 1 teaspoon dry 1/2 teaspoon mustard seed 1/2 teaspoon dried mustard 1/2 teaspoon lemon zest freshly cracked pepper 4 ounces Gruyere cheese, grated cooked rice, for serving, if desired Method Heat oven to 275 degrees. Place breasts in greased shallow baking pan; sprinkle with salt and pepper to taste. Set aside Combine shallots, wine or broth, cream and 1/4 cup broth in medium non-reactive skillet. Cook over medium-high heat until mixture begins to thicken, about 5 minutes. Whisk in tarragon, mustard seed, dried mustard, zest and pepper. Cook until sauce is consistency of light cream, about 15 minutes. Adjust seasoning. Pour sauce over chicken breasts; bake until just cooked through, about 20 minutes. Sprinkle cheese evenly over breasts; bake until cheese is melted and lightly browned, about 10 minutes. Serve over cooked rice, if using. |