- 3 tablespoons unsalted butter
- 2 tablespoons oil
- 3 boneless, skinless chicken breast halves, about 6 ounces each
- 2 medium shallots, finely chopped
- 1/2 cup white wine
- 1 cup chicken stock
- 2 medium cloves garlic, minced
- 3/4 cup whipping cream or creme fraiche
- 3 tablespoons whole grain Dijon mustard
- 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried leaf
- 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried leaf
- Salt and ground white pepper, to taste
- 1 tablespoon chopped parsley, garnish
In large skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium-high heat. Add chicken breasts and saute over medium-high heat until golden brown on both sides; this ensures that the juices will be seared in. Remove from skillet to a dish and cover to keep warm.
Add remaining butter and oil to skillet and heat until foamy. Add shallots and saute about 2 minutes or until softened. Add wine, stock and garlic, and bring to boil. Boil until liquid is reduced to about 1/2 cup.
Whisk in cream and mustard and bring to boil. Cook until slightly thickened. Add tarragon, thyme, salt and pepper, and whisk well. Taste for seasoning.
Return chicken breasts and extra juice from chicken to skillet and cook about 5 minutes longer, depending upon the thickness, until the chicken is opaque throughout. Place on a platter and garnish with fresh parsley.
Advance preparation: May be prepared up to 2 hours ahead through step 3 and kept at room temperature; keep chicken well-covered.
Per serving: 476 calories; 36 g fat (17 g saturated fat; 68 percent calories from fat); 5 g carbohydrates; 159 mg cholesterol; 388 mg sodium; 29 g protein; 1 g fiber.