Photo by: Dan Roberts | Recipe by Abigail Chipley
Chicken with Mustard-Tarragon Sauce-
Get more out of the recipe »
4 Servings | Prep 15 min | Cook 20 min
Ingredients:
* 3 tablespoons extra-virgin ... more
Chicken with Mustard-Tarragon Sauce-
Get more out of the recipe »
4 Servings | Prep 15 min | Cook 20 min
Ingredients:
* 3 tablespoons extra-virgin ... more
Photo by: Dan Roberts | Recipe by Abigail Chipley
Chicken with Mustard-Tarragon Sauce-
Get more out of the recipe »
4 Servings | Prep 15 min | Cook 20 min
Ingredients:
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons white wine vinegar
* 2 tablespoons plus 1 teaspoon dijon mustard
* Salt and pepper
* 1 orange, peel and pith discarded, cut into segments
* 1 1/4 pounds skinless, boneless chicken breast
* 1/3 cup heavy cream
* 1/2 teaspoon chopped fresh tarragon
* 1 head red-leaf lettuce, torn
Directions:
1. In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon vinegar and 1 teaspoon mustard; season with salt and pepper. Add the orange segments.
2. Season the chicken with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden and cooked through, 12 to 15 minutes; transfer to a plate and cover to keep warm.
3. Lower the heat to medium and add the remaining 1 tablespoon vinegar to the pan, scraping up any browned bits. Whisk in the cream, the remaining 2 tablespoons mustard and the tarragon and cook until slightly thickened, about 1 minute.
4. Add the lettuce to the orange mixture and toss to coat. Slice the chicken against the grain 1/2 inch thick and divide less
Chicken with Mustard-Tarragon Sauce-
Get more out of the recipe »
4 Servings | Prep 15 min | Cook 20 min
Ingredients:
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons white wine vinegar
* 2 tablespoons plus 1 teaspoon dijon mustard
* Salt and pepper
* 1 orange, peel and pith discarded, cut into segments
* 1 1/4 pounds skinless, boneless chicken breast
* 1/3 cup heavy cream
* 1/2 teaspoon chopped fresh tarragon
* 1 head red-leaf lettuce, torn
Directions:
1. In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon vinegar and 1 teaspoon mustard; season with salt and pepper. Add the orange segments.
2. Season the chicken with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden and cooked through, 12 to 15 minutes; transfer to a plate and cover to keep warm.
3. Lower the heat to medium and add the remaining 1 tablespoon vinegar to the pan, scraping up any browned bits. Whisk in the cream, the remaining 2 tablespoons mustard and the tarragon and cook until slightly thickened, about 1 minute.
4. Add the lettuce to the orange mixture and toss to coat. Slice the chicken against the grain 1/2 inch thick and divide less
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