Chicken with Tarragon Mustard Cream
Servings = 2 | Serving size =4 ounces chicken breast
1 tsp extra virgin olive oil
2 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken stock
2 ounces goat cheese
2 tsp coarse ground mustard
1/4 cup 2% milk
1/8 tsp dried tarragon
Preheat oven to 300°F.
Heat oil in a large non-stick skillet over medium high
heat. Add chicken breasts and allow to cook for about
2 - 3 minutes, without turning. Then, turn and cook
for 2 minutes. (The surface should be seared brown on
both sides.)
Remove the chicken and place on a sheet of foil to
catch any juices and put in the preheated oven.
Deglaze the pan with the chicken stock and allow the
sauce to reduce by about half.
Remove from the heat and add the goat cheese. Whisk in
the cheese with the pan off of the heat until the
sauce is smooth.
With the pan still off of the heat, add the mustard,
milk and tarragon. Stir until the sauce is smooth.
Reduce the heat to low-medium and place the pan back
on the burner. As the sauce slowly reheats remove the
chicken breasts from the oven and place in the sauce.
Turn frequently as the sauce and chicken breasts heat
through (they are ready when the internal temperature
is 160°F).
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