Chicken With Cornichon Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts, pounded thin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups heavy cream
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/3 cup cornichons or 1/3 cup other sour dill pickle, cut into 1 by 1/4 inch strips
• 1 1/2 tablespoons dijon mustard
• 1 1/2 teaspoons fresh tarragon, chopped or 1/2 teaspoon dried tarragon
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons chopped fresh chives

Recipe

• 1 boil cream until thick and reduced to 3/4 cup, about 20 minutes.
• 2 season chicken with salt and pepper, saute in butter 3-4 minutes per side, remove and keep warm.
• 3 add chicken broth to skillet and boil until reduced to 1/4 cup.
• 4 add pickles, cream and mustard and reheat without boiling.
• 5 add tarragon, parsley and chives, return chicken to the pan just long enough to heat through, turn to coat with sauce and serve.