Aug 25, 2014


Hope you had an awesome weekend!! Mine was pretty low key. Play date with little h and his best bud, ballet for munchkin. I played hookie from church and we scooted off to a school picnic

I happened to take a few snaps of this yummy chicken I made for dinner last week and wanted to share. It was super easy. 

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

I sliced up the leftovers and threw on top of a salad. Even better. You're welcome.

That's all I've got for today. Putting up the groceries (and the stash from my Target run). And then off to hop in the carpool line to pick up the kiddos.


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