Tarragon and Mustard Chicken with Hood Sour Cream
servings: 4
prep time
30
total time
60
ingredients
10
Tarragon and Mustard Chicken with Hood Sour Cream
servings: 4-
INGREDIENTS:ingredients
- 1/3 cup all-purpose flour
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 4 (5 ounce) skinless, boneless chicken breast halves
- ½ cup low-sodium chicken broth
- ½ cup dry white wine
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Hood® Sour Cream
- 1 Tbsp. fresh tarragon, chopped
- Salt & pepper to taste
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DIRECTIONS:directionsSeason flour with salt and pepper. “Dredge” each piece of chicken in flour mixture and sauté in butter and olive oil combo. Cook each piece of chicken for 3 minutes on each side. Place all chicken on sheet tray and in 350 degree oven for 10 minutes to complete cooking process.In same pan that chicken was sautéed in, add the red onion, sauté for 3 minutes. Add the chicken broth and white wine and reduce by half (about 4 minutes). Stir in the mustard, sour cream and tarragon. Spoon generous amount of sauce over each piece of chicken. Garnish with fresh lemon slices, and serve.
This recipe was developed by AMG Catering & Events (www.AMGCatering.com)
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