Chicken Breasts with Chardonnay and Tarragon
Ingredients
- 4 boneless, skinless chicken breasts halves
- Salt, freshly ground pepper
- 3 shallots, finely minced
- 1 cup Chardonnay or chicken broth
- 1 cup whipping cream
- 1/4 cup chicken broth
- 1 Tbsp. minced fresh tarragon or 1 tsp.. dry
- 1/2 tsp mustard seed
- 1/2 tsp dried mustard
- 1/2 tsp lemon zest
- 1/2 tsp cracked pepper
- 4 ounce Gruyere cheese, grated
- cooked rice
Instructions
Heat oven to 275 degrees. Place breasts in greased shallow baking pan; sprinkle with salt and pepper to taste. Set aside Combine shallots, wine or broth, cream and 1/4 cup broth in medium non-reactive skillet. Cook over medium-high heat until mixture begins to thicken, about 5 minutes. Whisk in tarragon, mustard seed, dried mustard, zest and pepper. Cook until sauce is consistency of light cream, about 15 minutes. Adjust seasoning. Pour sauce over chicken breasts; bake until just cooked through, about 20 minutes. Sprinkle cheese evenly over breasts; bake until cheese is melted and lightly browned, about 10 minutes. Serve over cooked rice.