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Roasted Chicken with Tarragon Cream Sauce Recipe

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This recipe for Roasted Chicken with Tarragon Cream Sauce is from Feed the Family Affections , 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 chicken breasts
Sea salt and freshly ground black pepper
1 T olive oil
2 garlic cloves, chopped
2 t Dijon mustard
2 t capers
1/2 c dry white wine
1 c heavy whipping cream
2 T fresh tarragon leaves, chopped
Directions:
Directions:
Prepare for freezing:
1. bag up chicken
2. Bag up white wine, capers, mustard, garlic
3. Bag up cream and tarragon

Thaw in the refrigerator:
In medium size skillet, brown chicken about 3-5 minutes on each side in 1 T oil. Cover chicken set aside. Put the skillet back on the stove and deglaze with the wine mixture. Bring wine mixture to a boil and reduce until its almost evaporated. Add cream and cook until reduced to a sauce like consistency. Salt & Pepper to taste. Serve sauce over chicken.
Personal Notes:
Personal Notes:
Judy Jones and I cooked this up together at cooking class. I made a few freezer modifications.

 

 

 

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