Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken
A breasts and saute until cooked through, about 5 minutes per side. Transfer chicken to platter Tent with aluminum
foil to keep warm.
Add shallots to same skillet and saute 1 minute. Add vermouth and mustard and bring to simmer Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Retum chicken and any accumulated
juices to skillet. Simmer until chicken is heated through, about 1 minute. Transfer chicken and sauce to platter
Sprinkle with remaining 1 tablespoon tarragon and serve.
serve with mashed potatoes and peas
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (289g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 94 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 158.6mg||49 %|
|Sodium 275.6mg||10 %|
|Potassium 697.6mg||18 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.1g|
|Protein 55.6g||79 %|
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Calories per serving: 363
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