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Chicken with Belgian Endive in Mustard Tarragon Sauce Recipe

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This recipe for Chicken with Belgian Endive in Mustard Tarragon Sauce, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Issa


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

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.

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