Franklin Spice Works
Bearnaise Cream Chicken
Tender chicken in a silky tarragon cream sauce with white wine. An elegant French bistro dinner made simple.
Ingredients
- 4 chicken breasts, pounded thin
- 3 tbsp Parisian Bearnaise Seasoning
- 2 tbsp butter
- 1 shallot, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- Fresh tarragon to garnish
Instructions
- Season chicken with Parisian Bearnaise Seasoning and sear in butter until golden. Remove.
- Saute shallot in the same pan 1 minute.
- Add white wine, scraping up bits. Reduce by half.
- Add cream and simmer until slightly thickened, 3-4 minutes.
- Return chicken to finish cooking in the sauce. Garnish with fresh tarragon.