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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle each chicken breast with 1/4 teaspoon of pepper and 1/4 teaspoon salt. | 2. Heat the olive oil in a large skillet over med-high heat. Add the chicken and sauté until cooked through, turning just once depending upon the thickness, 6-10 minutes total time. Transfer to a plate and keep warm. | 3. Pour the wine into the skillet to deglaze the pan and cook, stirring to scape up the brown bits, until the wine is reduced by half, about 1 minute. | 4. Whisk in the cream, mustard and tarragon and cook, continuing to whisk, about 2 minutes until thickened. | 5. Pour any juices that have accumulated on the plate into the sauce and whisk to combine. | 6. Divide the chicken among 4 serving plates and pour some sauce over each portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white wine	1/4	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
dijon mustard	2	tablespoons		-	-	-	-
tarragon	1	teaspoon	dried	1.77	0.3013	0.1366	0.0434

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.