Tina
Filet your chicken breastsMelt the butter and heat the oil in a skillet over medium-high heat.
Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking
5-7 minutes, Set aside and keep warm.
Pour Chicken Stock into pan deglazing pan Stir cream into the pan, Mix in mustard and tarragon. Transfer to Baking pan of Dish , Cook in oven 350 for 1 hour and 30 min OR until chicken is Done and Tender. Salt and pepper to Taste before serving.
After cooking, cut your Chicken Breast into 5-6 Slices ( Medallion Style), and return to pan. Drizzle chicken with remaining sauce to serve.
You can make a double recipe for sauce.
Please taste for your correct flavors before serving
Serve with Roasted Potatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1568g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 1711 | ||
Calories from Fat: 488 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.2g | 72 % | |
Saturated Fat 16.7g | 84 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 802.6mg | 247 % | |
Sodium 854.9mg | 29 % | |
Potassium 3120.5mg | 82 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 285.6g | 408 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1711
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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