Monday, November 01, 2004

Tarragon Chicken Thompson

This is one of the quickest dinner entrees I have found. Unopened créme fraîche keeps in the refridgerator for a couple of months, so I usually keep a container on hand. Use any fresh herb you happen to have instead of the dried tarragon. I often halve the recipe and make 4 chicken breasts at a time.

1 cup crème fraîche
1/2 cup dry Sherry
1/4 cup Dijon mustard
4 teaspoons dried tarragon, crumbled
freshly ground black pepper to taste
8 boneless skinless chicken breast halves
Preheat oven to 350°F.

In a 13 x 9-inch baking dish stir together all ingredients except chicken. Add chicken to mixture, turning it to coat well, and arrange in one layer. Bake chicken in middle of oven 30 minutes, or until cooked through.

Serves 8.


pks said...

Who's Thompson?

Do you have a preference for Creme Fraiche? I like the Bellweather Farms the best.

pks said...

This dish is good with turkey breasts too. Also, I use herb de Provence sometimes.

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