Tuesday, September 9, 2008

Headache Chicken

Alex dubbed this "Headache Chicken" because it seems he always coincidentally had a headache whenever I made it.

1-2 lbs boneless, skinless chicken breast
drizzle olive oil 
little bit of butter
1/2 cup of chicken broth
1T dried Tarragon leaves
1T dried Thyme
1T Dijon Mustard
1/4 cup sour cream

Drizzle a little bit of olive oil into a skillet, add a little bit of butter (just enough to coat the surface--the olive oil helps keep the butter from burning)

When the skillet is hot, add the chicken breasts.  Let them brown completely on one side before turning (you only want to turn them once, they get this great crispy coating on them that way).

Turn and finish cooking on the other side.

When they are done, remove them from the skillet and put on a plate.

Add the chicken broth (I use Knorr chicken bullion cubes dissolved in water for this).  It will sizzle and there will be steam, stir it up with a whisk.  

Add Tarragon and Thyme and stir with the whisk just a little bit--add more water if it seems like a lot has evaporated.

Add the Dijon and stir it around with a big spoon, then add the sour cream and stir it around.

You can then drizzle the sauce on top of the chicken, or serve it in a separate bowl (I serve it in another bowl and let everyone spoon their own desired amount of sauce on their chicken).

I usually make about 2 pounds so that I have leftovers to send with Mike and Alex for lunch the next day.  The tarragon adds a little sweetness and the sour cream also helps to cut the dijon, so even little kids like this chicken a lot.

I serve it with either stuffing (often from a box) or baked potatoes and salad on the side. 

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