Pollo in salsa alla senape e dragoncello

Ingredienti

• 1 pound Boneless Skinless Chicken Breast Cutlets or tenders
• 2 tablespoons Olive Oil
• 1 small Shallot Finely chopped
• 2 cloves Garlic Minced
• 1 tablespoon Flour
• 1 cup Chicken Stock
• 1/3 cup Heavy Cream
• 1 tablespoon Dijon Mustard
• 1 tablespoon Fresh Tarragon Finely chopped
• Salt and Pepper To taste

Preparazione

1. 1

   Heat a large skillet over medium heat. Add olive oil.

2. 2

   Season chicken with salt and pepper. Cook for 3-4 minutes per side, until cooked through. Remove from the pan, keep warm.

3. 3

   Add shallots and garlic to the pan. Sauté for 1 minute. Add flour, stirring constantly, cooking for 1 minute. Slowly whisk in chicken stock. Stir in heavy cream. Bring to a boil, cook for 1 minute, stirring frequently.

4. 4

   Add mustard and tarragon. Season with salt and pepper to taste. Add chicken back to the pan, tossing to coat in the sauce.

5. 5

   Serve immediately.