Tarragon Dijon Sauce at Jennifer Hooper blog

Tarragon Dijon Sauce. Dijon mustard & tarragon sauce. Lower heat, mix continuously until sauce starts to bubble. Return the chicken to the sauce and let them heat through. The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness. Let the alcohol evaporate then add slowly dijon mustard, chopped tarragon and finally cream. Saute for 3 to 5 minutes. In a saucepan set over medium. Bring to a simmer and cook until the sauce has thickened, about 5 minutes. Pour in heavy cream and tarragon. Add dijon mustard a bit of lemon. Add in mushrooms and shallots. Add finely chopped red onion to it. Using the same skillet, pour in the remaining 1 tablespoon olive oil. Reduce the heat to medium, cover the skillet, and continue cooking until the chicken is. Add in garlic and cook 1 minute more.

quinTESSential information Chicken with Dijon Tarragon Cream Sauce
from tesskonter.blogspot.com

Reduce the heat to medium, cover the skillet, and continue cooking until the chicken is. Add in mushrooms and shallots. Make your dijon tarragon sauce by whisking all ingredients together in a bowl. Then set aside until you’re ready to use. Transfer the chicken to a plate. Return the chicken to the sauce and let them heat through. Lower heat, mix continuously until sauce starts to bubble. Add in garlic and cook 1 minute more. Let the alcohol evaporate then add slowly dijon mustard, chopped tarragon and finally cream. Add finely chopped red onion to it.

quinTESSential information Chicken with Dijon Tarragon Cream Sauce

Tarragon Dijon Sauce Add in mushrooms and shallots. Bring to a simmer and cook until the sauce has thickened, about 5 minutes. In a small bowl mix the cornstarch together with 2 tablespoons cool water. Bring the sauce to a simmer over high heat, then reduce the heat to medium low. Melt butter on a saucepan, medium heat. Add in garlic and cook 1 minute more. Pour in heavy cream and tarragon. The tarragon sauce contains dry white wine for deglazing the pan, as well as cream for richness. Reduce the heat to medium, cover the skillet, and continue cooking until the chicken is. Using the same skillet, pour in the remaining 1 tablespoon olive oil. Saute for 3 to 5 minutes. Lower heat, mix continuously until sauce starts to bubble. Return the chicken to the sauce and let them heat through. Then set aside until you’re ready to use. Transfer the chicken to a plate. Add dijon mustard a bit of lemon.

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