Chicken Breasts with Zola’s French Pan Sauce (BUFFET STYLE)

Plan Z Phase: This is a Z2 (ZReduction) recipe. This is my favorite new creation. I think I have made this three times in the last two weeks and that’s pretty much a record for me. This dish is easy and it tastes fancy!

Servings: Serves 12-16.

Ingredients:

  • 6 skinless chicken breast halves
  • 1/2 tsp of grated sea salt (or to taste)
  • 1/2 tsp of grated black pepper (or to taste)
  • 1 cup of organic chicken broth or stock
  • 8 tsp of Dijon mustard
  • 1/3 tsp of dry tarragon (you can add more tarragon for a stronger flavor but tarragon is  pretty strong in small quantities so factor that in)
  • 1/2 cup of heavy cream

Instructions:

Preheat oven to 350 degrees.

For a buffet cut the chicken breasts into strips. Spray your chicken breasts lightly with olive oil spray and then grate on salt and pepper. Grill on one side. Roast in the oven at 350 degrees for 15 minutes or until there is no pink inside.

While the chicken is cooking, you can get out that sauté pan. Add the chicken stock and begin to boil it. Turn down to medium so it just continues to bubble and reduce. Add the Dijon and the tarragon. Cook for 3 minutes for the flavors to blend. If the stock starts to run down too low just add a bit more. About 10 minutes before the chicken is done, add the cream. Continue to bubble the sauce. Don’t over-boil it but if you keep it bubbling the cream will thicken the sauce naturally. This won’t be a gloppy cream sauce because you’re on Plan Z and are limited in your cream amount but it will thicken enough that you’ll swear you’re eating in France. If the sauce looks done early just turn it off and wait for the chicken.

When the chicken is done, plate it and pour cream sauce over the top. This will eat up ½ of your cream allotment per day so keep that in mind.

Serve with roasted green beans. You can put the green beans in the oven with the chicken and roast them. Top with grated sea salt and you’ll be amazed at how special green beans can taste. You can do the same thing with asparagus instead if you prefer.

You can also use the leftovers as an easy Zola to Go! recipe. Simply stick any extra chicken in tupperware for lunch the next day or you can reheat the chicken in a casserole dish for an easy leftovers dinner.

Enjoy!

Cheers,