Chicken breasts are seasoned with tarragon then drizzled with a luscious white wine sauce with cream and Dijon mustard.
1 tbsp olive oil
12 pearl onions, peeled and halved
4 5-oz boneless, skinless chicken breasts
1/2 tsp dried tarragon leaves
1/4 tsp each sea salt and fresh ground black pepper (TRY: S.A.L.T. Sisters Brazilian Atlantic Sea Salt – Fine)
3 cups diagonally sliced green beans (1-inch pieces)
1/2 cup dry white wine
1/4 cup organic heavy whipping cream (35%)
1 tsp Dijon mustard
1 tbsp chopped fresh tarragon leaves
In a large skillet on medium, heat oil. Add onions and cook, stirring frequently, until softened, about 2 minutes.
Season chicken with dried tarragon, salt and pepper. Increase heat on skillet to medium-high. Add chicken and cook until well browned on 1 side, about 5 minutes. Turn chicken over and add beans; cook until beans are tender and chicken is no longer pink inside, about 5 to 7 minutes more.
Arrange chicken, beans and onions on serving plates and cover to keep warm. To skillet, add wine, scraping up any browned bits from bottom of pan. Cook until reduced by half, about 3 to 4 minutes. Add cream and mustard, stirring to combine. Continue cooking until sauce is thick enough to coat the back of a spoon, 1 to 2 minutes more. Pour sauce over chicken, dividing evenly. Garnish with fresh tarragon.
Serving Size: 1 tarragon chicken breast and 1/2 cup vegetables
This rich sauce with almonds and white wine will make your family feel like they’re dining in a fine French restaurant – but it only takes 25 minutes to make! Pair this main with the Buttery Roasted Potatoes & Green Beans.