TARRAGON-DIJON CHICKEN OVER RED POTATOES AND PEARS

This is one of those cases where the picture doesn’t do the recipe justice. Not that I didn’t capture the mouth-watering deliciousness (word?), but this dish tastes eons better than it looks. Not only is the tarragon and dijon sauce a lovely combination, but the bed of potatoes and pears–yes pears–goes “Wow!” in your mouth. Two thumbs up, though only because this was a Senior/Senior-ita date night dinner. Poor Junior was reduced to college cafeteria food and Junior Too had to make do with hot wings on the other side of town. Sorry, guys.

3 tbsp olive oil, divided

3 red potatoes, sliced thin

sea salt

ground black pepper

3 tbsp chopped fresh tarragon, divided

2 scallions, sliced thin

1 firm (but not hard) pear, cored and sliced thin

4 boneless, skinless chicken breasts

1/2 cup white cooking wine

3/4 cup cream (half-and-half works fine too)

1 tbsp dijon mustard

1 tsp chopped parsley

1) Preheat oven to 250 degrees; set out oven-safe casserole dish

2) Heat 2 tbsp oil (reserving 1 tbsp) in large skillet (I used cast iron) over medium-high heat; add potatoes, lightly salt and pepper, and cook 7-8 minutes, turning often to brown both sides; scatter 1 tbsp tarragon (reserving 2 tbsp) and scallions over potatoes and gently stir in pears; cook 3 minutes; spoon potato-pear mixture into casserole dish and place in oven to keep warm

3) Heat reserved 1 tbsp olive oil in same skillet over medium heat and add chicken breasts; cook 4-5 minutes each side until chicken is no longer pink in center; transfer chicken to casserole dish in oven to keep warm

4) To same skillet, add cooking wine and stir, scraping up browned bits from bottom of skillet; add cream, dijon mustard, and remaining 2 tbsp tarragon; stirring often, cook 3-4 minutes until sauce thickens a bit; remove from heat and pour sauce over chicken in casserole dish; scatter parsley over top and serve

Servings: 4

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2 thoughts on “TARRAGON-DIJON CHICKEN OVER RED POTATOES AND PEARS

  1. Becky Doughty says:

    This sounds scrumptious, Tamara! Just put in the oven a Becky-fied version of your hash brown casserole from last week for our Gourmet Noodle gathering tonight. Big kids are already wandering into the house, nose-first, breathing in and exclaiming about how good it smells. Sauteed garlic and celery will do that every time! Anyway, dinner’s in an hour if you want to join us! 🙂 Hope your weekend has been lovely – we’re actually getting a hint of a winter chill here in So. Cal! Woo-hoo!!!!

    • Hi Becky! I hope the hash brown casserole turns out yummy. The addition of garlic sounds great, though you may have noticed I don’t use garlic in my recipes. Some of us here in Tennessee–sniff!–don’t care for the after-smell 😦 Oh well, their loss. Thank you, yes, we had a lovely weekend, but it certainly is gone too soon. Full speed ahead to the next weekend!

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