Wednesday, January 25, 2017

PAN SEARED GARLIC CREAM CHICKEN

PAN SEARED GARLIC CREAM CHICKEN
4 boneless skinless chicken breasts, sliced or pounded thin
2 tablespoons butter
2 tablespoons Meyer Lemon olive oil
4 cloves garlic, minced
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon dried tarragon
2 sprigs Lemon thyme, leaves pulled and stems discarded
1 tablespoon chopped fresh Italian flat leaf parsley
salt and pepper, to taste
  • Season chicken pieces with salt and pepper.
  • Heat butter and olive oil over medium-high heat.
  • Add chicken, cooking until golden on both sides.
  • Remove chicken and keep warm.
  • Add garlic, stirring to brown until aromatic.
  • Add wine, cream, thyme and tarragon.
  • Season with salt and pepper to taste.
  • Bring sauce to a boil.
  • Reduce heat and add parsley.
  • Add chicken pieces back in and coat with sauce.
  • Serve with mashed potatoes.

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