Sauteed chicken breast with a piquant cream sauce flavored with sour pickles, mustard and fresh herbs. Serve this on a platter with sauteed julienne carrots and zucchini garnished with slivered lemon peel. From Chez La Mere Madeline.

Ingredients

6 serv.

boneless skinless chicken breasts, pounded thin↗6
salt↗1⁄2 teaspoon
pepper↗1⁄2 teaspoon
heavy cream↗1 1⁄2 cups
butter↗2 tablespoons
chicken broth↗1⁄2 cup
cornichons or other sour dill pickle, cut into 1 by 1/4 inch strips↗1⁄3 cup
Dijon mustard↗1 1⁄2 tablespoons
fresh tarragon1 1⁄2 teaspoons
chopped or 1/2 teaspoon dried tarragon
chopped fresh parsley1 tablespoon
chopped fresh chives1 1⁄2 teaspoons

Step-by-step instructions

1
Boil cream until thick and reduced to 3/4 cup, about 20 minutes.
2
Season chicken with salt and pepper, saute in butter 3-4 minutes per side, remove and keep warm.
3
Add chicken broth to skillet and boil until reduced to 1/4 cup.
4
Add pickles, cream and mustard and reheat without boiling.
5
Add tarragon, parsley and chives, return chicken to the pan just long enough to heat through, turn to coat with sauce and serve.

Source: food.com

Original recipe ↗

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