Chicken with Tarragon Sauce

<sigh> Another recipe for chicken. I do make a lot of chicken dishes, don't I? It's been so hot here lately that I've really concentrated on stove-top cooking, and this one popped up. It's very, very easy, quick, and totally delicious. This serves two, so it's perfect for us! You can easily increase it, if you need to.


Chicken with Tarragon Sauce

3/4 cup Chablis or other dry white wine
1/2 teaspoon dried whole tarragon
2 (4-ounce) boned, skinned chicken breast halves
2 teaspoons Dijon mustard
1/4 cup evaporated skimmed milk


Combine wine and tarragon in a small skillet; bring to a boil. Reduce heat and add chicken; cover and simmer 8 minutes or until chicken is done. Remove chicken from skillet; set aside and keep warm.

Cook wine mixture over medium heat until reduced to 1 tablespoon. Add mustard; stir, using a wire whisk, until well blended. Reduce heat and add milk; cook until thoroughly heated, stirring constantly. Serve sauce over chicken.



DONNA'S NOTES: I usually substitute chicken broth for the wine, with no change in the deliciousness! And, I usually use chicken thighs, either bone-in, skin-on or boneless and skinless. You'll need to adjust your cooking time accordingly. I've successfully substituted half-and-half for the evaporated milk, too; I always have half-and-half, and it's such a small amount.