So quick and the cream sauce was spectacular. Just a hint of mustard and the fresh herbs really brought it to life. I cut down on the cream and it still made plenty of sauce. Worthy of licking the plate clean, although I used some french bread to sop it up!
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minIngredients
Directions
Bone skin and split chicken breasts, then flatten into cutlets.
Season both sides with salt and black pepper.
Sauté chicken in 2 tablespoons butter until cooked on both sides.
Remove from pan and keep warm.
Melt remaining butter in skillet.
Add onion and cook until tender.
Add wine and mustard and simmer until mixture is reduced by half.
Add whipping cream and simmer until sauce is thick enough to coat spoon.
Strain, then add rosemary, thyme, and tarragon. Season to taste with salt and pepper. Pour over chicken breasts.
Comments
Mmmmmm....this sounds fabulous!!! Love the addition of herbs~
Love this recipe.
I'm going to try this one soon. Maybe for my daughter's family!
Judy, it was great to see you again in the Keys. Hope you and your daughter's family are going to enjoy this dish. Happy Cooking :)
3/12: If you do WW Points Plus as this is prepared is 11 points!!! Way too high but could be cut back some. I'll look around but it looks delish. Just not going to give up 11 point for a piece of chicken by itself.
Replace the cream with milk thickened with a bit of cornstarch. Will help keep your WW points down.
I made this recipe tonight and it was awesome. I used a whole cut up skinless, boneless chicken. I poured the sauce over the chicken and baked covered at 300 for a half hour. Then I served it over rice. Yummy
I made this recipe tonight and it was awesome. I used a whole cut up skinless, boneless chicken. I poured the sauce over the chicken and baked covered at 300 for a half hour. Then I served it over rice. Yummy
Great recipe! I made it with extra virgin olive oil and almond milk instead of cream - It was still amazing! (for the lactose intolerant:)
I do not use cream and just add a pinch of corn starch. Light and delicious.