Chicken in Mustard Tarragon Cream sauce
Season 4 6 oz. boneless chicken breast halves with 1 T. fresh chopped thyme, juice of 1 lemon, salt and pepper. Sear in a hot skillet til well browned and cooked through (5-6 min each side) Remove chicken from pan. Add a little more oil and 3 T. finely chopped shallots to pan. Saute shallots for a couple of minutes, then add 1T. flour, cook a minute more then de-glaze pan by adding 1/4 C. chicken broth to pan, then add 3 heaping T. good quality dijon mustard. Cook til combined and thickened and add 1/2 C. heavy cream and 3 T. fresh chopped tarragon.
Slice the chicken and layer it with 1 lb. steamed asparagus. Pour sauce over and serve. (Good over rice)
Mise en Place is the cooking term for preparing to cook by putting everything in place first. It is a very important principle to apply when sauteing or stir-frying. Have everything chopped, measured (if necessary) and at hand BEFORE you start to cook.
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