Recipe: Chicken Breasts in Tarragon Mustard Cream

We've become great fans of Dr. Gourmet . He's a physician, but he worked his way through university working in the kitchens of several of the finest restaurants in New Orleans. His website is jam-packed with delicious, sensible, easy-to-prepare recipes that use real ingredients. One of his favorite tricks is toss in creamy chevre (goat cheese) to add richness and creaminess to sauces. This simple chicken recipe is typical of the goodies to befound at Dr. Gourmet.

1. The Cast of Characters:

2 boneless chicken breasts, about 4 ounces each
1 teaspoon good olive oil
1/2 cup low sodium chicken broth
2 ounces creamy white goat cheese
2 teaspoons coarse "country style" mustard
1/4 cup 2% milk
1/4 tsp dried tarragon (or use about 1 tsp fresh if available)

2. The Recipe:

Preheat the oven to 300 degrees. Fill a large, non-stick skillet with the oil and set over medium heat. Add the chicken breasts and sear lightly, about 3 minues per side. Remove them from the skillet and place in a small oven-proof dish in the preheated oven. Use the broth to scrape and deglaze the skillet, then allow the to reduce by about half. Remove the pan from the heat and whisk in the crumbled cheese, continuing to whisk until the sauce is very smooth. Add the mustard, milk, and tarragon and continue to stir until smooth. Return the skillet to the burner over low heat. Remove the chicken from the oven and return it to the pan, stirring in any juices it may have created. Continue simmering over low heat, turning the chicken breasts occasionally, until they are cooked through (internal temperature about 160 degrees).

3. Serve with:

The lovely, rich sauce is wonderful over fluffy jasmine rice, which we had for this meal. You'll just have to imagine the sous-chef tossing a salad of spinach and a few fresh mushrooms to round out the meal.

This recipe has about 270 calories per serving.

Written by Anne of AtelierAdornments