Chicken Breast Saute with a Scallion-Mustard Sauce

Plan Z Phase: This is a Z2 (ZReduction) recipe.

Even the family will love this. Very French Country. It’s also fancy enough to serve to company.

Servings: Serves 2 – Can be doubled easily

Ingredients:

• olive oil spray
• 1 Tbl of minced, fresh tarragon
• 5 scallions, minced. White and light green part only.
• 1 tsp of minced garlic (jar garlic will work in this dish)
• 1-1/2 to 2 cups of organic chicken broth
• 1 Tbl of fine French mustard
• 2 boneless chicken breast halves (6-8 oz each)

Instructions:

Spray the sauté pan. Add the chicken breasts and cook on medium until one side of the breast is golden brown (or to your liking). Turn over. Add the tarragon, scallions and garlic with just a light skim of the broth to moisten the pan. Saute the mixture til it loosens. Don’t let the pan go dry. When those items have been cooked add the rest the chicken broth. I am not specific about the amount of chicken broth here because I don’t want you to put in so much that you cover the chicken. I’d like the top of the chicken breasts to still stick up above the liquid. Add the mustard and begin to slowly reduce the sauce on medium. You are cooking the chicken and reducing the sauce at the same time.

The chicken should be done at about the 12 – 14 minute point. Make sure there is not pink left but it should still be moist. When you plate the chicken you’ll use the remaining sauce in the pan as your dinner sauce. Just pour on or around the chicken. You can see in the picture what I did.

Choose your own veggies. I served it with grilled asparagus and a few blistered tomatoes. All you have to do to make these is grill the asparagus and tomatoes in your grill pan together with a teeny spray of olive oil. Dinner is ready to serve.

Enjoy!

Cheers,