Meal 3

I am still sooooooo full from this meal....it was so good I couldn't stop eating. I got the orginal from the internet the altered it and it was just delicious! I ended up serving it with potatoes and green beans. YUM!!

Chicken in White Wine Tarragon Dijon Sauce

4 boneless, skinless chicken breast halfs

2 cups of chicken broth
1/2 onion, diced

3 garlic cloves (I used jarred pureed garlic)

3/4 cup dry white wine
2-3 tablespoons fresh minced tarragon
4 tablespoons of dijon mustard
2 tablespoons whole grain mustard (could omit and just use more dijon)

1 tablespoon dry mustard
3 tablespoons butter
3 tablespoons olive oil
1/2 cup or more of flour
1/2 cup cream (optional)
salt and pepper

Pound chicken breasts till thin - this will also make them extra tender.
In bowl, mix flour, season with salt and pepper and add dry mustard to the mix - stir till combine.
Heat up skillet with 1/2 of olive oil and 1 tablespoon butter.
Dredge chicken lightly in flour and place in hot skillet on medium heat.
Let cook till light brown and flip to cook on other site - maybe a total of 5-6 minutes, maybe less depending upon thickness of your chicken breasts.
Once just cooked, remove chicken at once and place on plate and set aside.
In same skilled add onions and cook for 5 minutes.
.Add two tablespoons of flour mixture to cooking onions.With spoon or whisk, cook for one minute.
Carefully add white wine to skillet and add garlic, mustard and herbs at this time.
Add chicken broth - up to two cups of chicken broth, allow to simmer and reduce for almost half.
Add cream and heat
Return chicken to sauce and heat through on low.