Sauteed Chicken with Tarragon Cream Sauce

Sauteed Chicken with Tarragon Cream Sauce

4 boneless/ skinless chicken breast halves

salt and pepper

1/2 cup all purpose flour

2 tbs olive oil

8 ounces fresh mushrooms.  If large, cut to bite size.

3 ounces of thinly sliced deli ham or bacon well drained

1 cup chicken broth

1 cup Dairy Maid Dairy Heavy Cream

2 tsp minced tarragon

1 tsp cider vinegar

Chives finely chopped

 

Season chicken with salt and pepper. Dust with flour. Shake off excess.

Saute chicken in oil on both sides for 5 to 7 minutes until lightly browned.  Remove from pan.

Add mushrooms and ham/ bacon to the pan and cook 2 – 3 minutes until mushrooms start to soften.

Add chicken broth and Dairy Maid Dairy Heavy Cream  to the pan and stir.  Add chicken back to pan, reduce heat and simmer until the sauce begins to thicken.  Stir in tarragon and cider vinegar.  Cook for 1 minute.   Add chives and season with salt and pepper.  Remove chicken to plates and top with sauce from the pan.