It has been a couple of weeks since I have posted. Life is so busy! The kids are getting older (although they are still so little) and with my work and my husband’s work and extracurricular activities…I have had a hard time sitting down and posting! And the Olympic Trials are on so I’m all over that!!
BUT – it’s Saturday and the hubby is folding laundry (YEAH!!) and kiddos are napping! And guess what I’m doing other than posting a new recipe? Yes – I am cooking! Cooking is such a stress reliever for me. So is deep cleaning…LOL! Anyway – I found a fantastic chicken recipe on Martha Stewart’s site. We love chicken at our house and there are a lot of ways to make chicken – but I’m always looking for more!! This recipe calls for dairy so if you have a dairy allergy you should stay away. It is gluten free and tasty! Takes a 20-25 minutes to make this one.
4 Boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
2 Tablespoons olive oil
1/4 cup chicken broth (Use gluten free kind if you are going Gluten Free)
1/2 cup heavy whipping cream
2 Tablespoons Dijon Mustard
1 Tsp dried tarragon (or 1 tablespoon chopped fresh)
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; sauté until cooked through. Once the chicken is no longer pink inside, transfer the chicken breasts to a plate and keep warm.
Then pour the chicken broth into a hot skillet. cook, stirring until reduced by half. Whisk in the cream, Dijon mustard and tarragon. Cook, whisking, until thickened about 2-5 minutes.
Drizzle the cream sauce over the chicken and you are ready to serve.