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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken with Belgian Endive in Mustard Tarragon Sauce Recipe

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This recipe for Chicken with Belgian Endive in Mustard Tarragon Sauce is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breasts, halves
1/4 cup flour
1/2 tsp. salt
1/4 tsp. ground white pepper
2 tbsp. olive oil
1/4 cup shallots, minced
1/3 cup dry white wine
1/2 cup chicken broth
2 large or 4 small heads of Belgian endive, cur crosswise into 1 inch strips
1/2 cup sour cream
1tbsp. Dijon mustard
3 tsp. chopped fresh tarragon
Directions:
Directions:
1. Place each chicken breast half between 2 sheets of plastic wrap and pound to 1/2 inch thickness.
2. In a shallow bowl. combine flour, salt and pepper and mix well. Heat 1 tbsp. oil in a large skillet over medium high heat until hot. Coat chicken with flour mixture shaking off excess.Add chicken to skillet; cook 3-4 minutes or until browned, turning once. Remove from skillet and set aside.
3. Heat remaining tsp. oil in same skillet. Add shallots; cook 30 seconds to soften, stirring constantly. Add wine; bring to boil, scraping up brown bits from bottom of skillet. Add broth and endive. Reduce heat; cover and cook 5 minutes or until endive is wilted.
4. In a small bowl, combine sour cream, mustard and 2 tsp. tarragon; blend well. Add mixture to skillet; stir to combine. Return chicken and any accumulated juices to skillet. Spoon endive and sauce over chicken. Cover, cook over medium to low heat 5-7 minutes or until chicken juices run clear. Sprinkle with remaining tsp. of tarragon. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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