Meats & Fish
4 ea Boneless and skinless chicken thighs
Salt & pepper, to taste
2 Tbs Olive oil
1/2 ea Onion, finely chopped
2 cloves Garlic, minced
1/4 cup Chicken broth
1/2 cup White wine
1/2 cup Heavy cream or half and half cream
1 Tbs Butter
2 Tbs Dijon-style mustard
1 tsp Dried tarragon
2 Tbs Capers drained
3 Tbs Flour
Chopped chives for garnish, optional
Adapted from letsdishrecipes.com, tasteslovely.com, and simplyrecipes.com by BBF, February, 2019.
Add olive oil to a large skillet & preheat over medium-high heat.
Season chicken breasts with salt & pepper.
Add chicken to skillet & saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate & keep warm.
Add the onion & garlic to the skillet with extra olive oil if necessary & sprinkle with a pinch of salt. Saute until onions are translucent.
Add the chicken stock, wine & Dijon mustard & turn heat to high. Cook until the sauce is reduced by half, about 5 minutes.
Turn the heat to low & add the heavy cream, butter, tarragon & capers. Whisk to combine.
Mix 3 Tbs flour with 1/4 cup cold water; add to the mixture and heat until consistency is thicker
Add the chicken back to the skillet to warm through, stirring with the sauce, about 5 minutes.
Serve the chicken warm, topped with the creamy Dijon mustard sauce & chopped chives.