Thursday, October 15, 2009

Mexican Marigold Chicken

Mexican Marigold Chicken

3 tablespoons unsalted butter
2 tablespoons olive oil
4 whole, skinless, boneless chicken breasts, halved
2 medium shallots, finely chopped
½ cup chicken stock
½ cup white wine
2 medium cloves of garlic
¾ cup whipping cream
3 tablespoons grainy mustard
1 tablespoon finely chopped fresh tarragon (or Mexican Marigold) or 1 teaspoon dried
1 teaspoon thyme (½ teaspoon if dried thyme)
½ teaspoon salt
Pinch of course white pepper

Garnish: 1 tablespoon chopped parsley

In a large skillet on medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add chicken and sauté until golden brown on both sides (searing in juice). Remove and keep warm. Add remaining butter and oil and heat until foamy. Add shallots and sauté for 2 minutes until soft. Add wine, stock, and garlic, and bring to boil until liquid is reduced to about ½ cup. Whisk cream and mustard, and bring to boil. Cook until just thickened. Add tarragon, thyme, salt, and pepper. Taste for seasoning. Return chicken to mixture and cook for 5 minutes.

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