Creamy Tarragon Chicken Medallions
Creamy Tarragon Chicken Medallions With Skillet Sweet Potatoes and Green Beans
2015-11-10 18:25:16
Ingredients
- 1 lb (454 g) chicken cutlets
- 1/4 tsp (1 mL) pepper
- 1 pinch salt
- 2 tsp (10 mL) olive oil
- 3/4 cup (175 mL) white wine
- 1/2 cup (125 mL) no-salt-added chicken broth
- 1/4 cup (60 mL) whipping cream, (35%)
- 2 tbsp (30 mL) chopped fresh tarragon, (or 2 tsp dried tarragon)
- 1 tbsp (15 mL) grainy mustard
- sub item ingredient list
Skillet Sweet Potatoes And Beans
- 2 tbsp (30 mL) olive oil
- 2 sweet potatoes, peeled and cut in 1/2-inch cubes
- 9 oz (255 g) green beans, cut diagonally in 1-inch (2.5 cm) pieces
- 1 tbsp (15 mL) liquid honey
- 1 tbsp (15 mL) grainy mustard
Instructions
- Using meat mallet, flatten chicken if thicker than 1 inch (2.5 cm). Sprinkle with pepper and salt.
- 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.
- 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.
- 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.
- 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.
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