Tarragon Chicken Entree

We had a wonderful Easter weekend with kids home, my mom visiting, our last year’s German student, Fedor, here for a visit, and my brother and sister-in-law here for Easter dinner. When we all get together, besides eating, we like to play games and the game of the hour is "Spinners", a domino game. Fedor has always been a great game player and we spent many hours playing various German card games as well as Spinners and Monopoly last year. Everyone pitched in with food for the Easter dinner. My mom brought her delicious lemon pie from scratch (recipe in my newsletter 215). Alyssa brought her homemade cheesecake. Jess made the corn casserole, Joyce brought the 7-layer salad and Tarragon Chicken. I made the ham and cheesy hash brown potatoes. Oh, too much! Everyone got leftovers home with them, which is a good thing! Joyce agreed to share her chicken recipe with you.

TARRAGON CHICKEN

Sauté 3 pounds of chicken breasts (cut into smaller serving-size pieces if desired) in olive oil, salt & pepper to taste. Transfer to serving dish.

Loosen "crusties" in pan.

    Add:

  • 1 1/2 t dried tarragon
  • 2 T Dijon mustard
  • 1 cup whipping cream
  • Additional salt and/or pepper as desired

Reduce/thicken by cooking at least 3 minutes, stirring constantly. Pour sauce over chicken and serve.

Joyce made this dish the day before and brought it over in a crock pot. This worked out well as my oven was full! They kept nice and hot for serving during the meal.

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