Bon Appetit/April 2004

Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 tablespoons (3/4 stick) unsalted butter, room temperature, divided 2-1/2 tablespoons tarragon vinegar, divided 2 tablespoons chopped fresh tarragon
2-1/2 teaspoons Dijon mustard 1-1/2 tablespoons chopped fresh Italian parsley 6 skinless boneless chicken breast halves, pounded to 1/2-inch thickness
2 teaspoons dried tarragon 1-1/2 tablespoons canola oil 2-1/2 cups fresh snow peas, trimmed
2 cups frozen petite peas 1-1/2 cups 1-inch pieces green onions fresh tarragon sprigs



1 Whisk 4-1/2 tablespoons butter, 1 tablespoon tarragon vinegar, fresh tarragon, mustard, and parsley in small bowl.
2 Arrange chicken in single layer in 13x9x2-inch glass baking dish. Sprinkle with remaining 1-1/2 tablespoons tarragon vinegar. Let stand at room temperature 30 minutes. Pat chicken dry. Spirnkle both sides of chicken with dried tarragon, salt, and pepper.
3 Bring large pot of salted water to boil.
4 Meanwhile, melt remaining 1-1/2 tablespoons butter with oil in large skillet over medium-high heat. Add chicken and saute until brown and cooked through, about 5 minutes per side. Transfer to platter. Place rounded teaspoon tarragon butter on each chicken breast. Tent loosely with foil to keep warm.
5 Add vegetables to boiling water. Cook until crisp-tender, about 3 minutes; drain. Transfer to bowl. Toss with remaining tarragon butter; season with salt and pepper. Arrange vegetables around chicken, garnish with tarragon sprigs, and serve.

Back