Tarragon Chicken Piccata a la Joan
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1/2 c. flour
1 t. salt
1/4 t. freshly ground pepper
2 T. butter or margarine
1 T. vegetable oil (canola preferred)
2 lbs. skinless, boneless chicken breast halves, pounded thin
3/4 c. dry white wine or vermouth
2 t. Dijon mustard
3 T. dried tarragon
1/2 t. salt
freshly ground pepper to taste
3/4 c. heavy cream
3 T. capers (optional)
3 T. chopped fresh parsley
Combine flour, salt, and pepper in a shallow dish. Dredge chicken breasts
in flour mixture; shake off excess. In a large frying pan, heat butter
and vegetable oil over medium heat. Add chicken breasts and cook,
turning once, until lightly browned (about 4 minutes per side). Remove
and set aside. Add wine to pan juices. Cook 1 minute, scraping up
brown bits from bottom of pan. Stir in mustard, tarragon, salt, and
pepper to taste. Whisk in cream and boil until mixture thickens
slightly, about 3 minutes. Return chicken to pan; turn in sauce to
coat, and simmer 5-10 minutes, until chicken is tender. Remove chicken
to serving platter; spoon sauce over all. Serve garnished with capers.
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
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