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Creamy Tarragon Chicken Medallions

Creamy Tarragon Chicken Medallions With Skillet Sweet Potatoes and Green Beans
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  1. 1 lb (454 g) chicken cutlets
  2. 1/4 tsp (1 mL) pepper
  3. 1 pinch salt
  4. 2 tsp (10 mL) olive oil
  5. 3/4 cup (175 mL) white wine
  6. 1/2 cup (125 mL) no-salt-added chicken broth
  7. 1/4 cup (60 mL) whipping cream, (35%)
  8. 2 tbsp (30 mL) chopped fresh tarragon, (or 2 tsp dried tarragon)
  9. 1 tbsp (15 mL) grainy mustard
  10. sub item ingredient list
Skillet Sweet Potatoes And Beans
  1. 2 tbsp (30 mL) olive oil
  2. 2 sweet potatoes, peeled and cut in 1/2-inch cubes
  3. 9 oz (255 g) green beans, cut diagonally in 1-inch (2.5 cm) pieces
  4. 1 tbsp (15 mL) liquid honey
  5. 1 tbsp (15 mL) grainy mustard
  1. Using meat mallet, flatten chicken if thicker than 1 inch (2.5 cm). Sprinkle with pepper and salt.
  2. In skillet, heat oil over medium-high heat; brown chicken, turning once, 6 to 8 minutes.? Add wine and broth; cover and cook until chicken is no longer pink inside, about 5 minutes. Remove to plate and keep warm.
  3. Boil pan juices until reduced to 1/2 cup. Whisk in cream, tarragon and mustard; cook until thickened enough to coat back of spoon, about 2 minutes. Serve over chicken.
  4. Skillet Sweet Potatoes And Beans: Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook potatoes, stirring occasionally, until tender-crisp, about 10 minutes.
  5. Add green beans; cook for 2 minutes. Add 1/4 cup water; cover and cook until potatoes are fork-tender, about 2 minutes. Toss with honey and mustard. Serve with chicken.
5:2 Intermittent Fasting Diet http://5-2intermittentfastingdiet.com/

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