This is a wine free version of the French Classic. It comes together in 20 minutes and has great flavor, making it the perfect weeknight meal!
- 1 pound chicken fillets breast or thigh
- 1 tbsp vinegar
- 2 tbsp soy sauce low sodium
- 2 tbsp Worcestershire sauce
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1 tbsp oil
- 1 tsp garlic crushed
- 1 tsp ginger crushed
- salt to taste
- 1 tsp dried tarragon
- 1 tbsp mustard paste
- 3/4 cup cream
In a medium sized bowl mix together the chicken fillets, vinegar, soy sauce, worcestershire sauce, black pepper and white pepper. Let the mix sit for 5 minutes.
In a pan heat the oil and saute the ginger and garlic for 2 minutes. Then add the chicken fillet sand saute on either side for 3-4 minutes, or until lightly charred and cooked through.
Remove the chicken onto a plate, then add the cream, mustard and tarraon to the pan. Let it come to a simmer, then add the chicken back in. Simmer for 2 minutes and serve immediately.
Keep it creamy. You may want to substitute the cream, and you can, with half and half. But hear me out. Using half and half doesn't cut as many calories as you think, and it won't give the same consistency to the sauce as heavy cream does.
Variations. I make this using chicken breast fillets but this works great with skinless chicken thighs.
I haven't used fresh tarragon in this myself, but I'm sure it'll work great if you have some on hand. Use it sparingly though.