I've got Rachael Ray beat by 15 minutes...

These are classic French ingredients, combined to make an incredibly yummy and easy dinner. Start to finish, dinner was done in 15 minutes. This also received a huge thumbs up from hubby and little R. The flavor was tangy, yet silky smooth. And it's healthy too boot. You can't beat that.

(This sauce would also be perfect for fish. I would substitute the tarragon for dill and I bet this would be fabulous over salmon, trout, halibut or mahi mahi.)


CHICKEN WITH DIJON CREAM SAUCE
(Mindi Original)

4 boneless, skinless chicken breasts butterflied and cut in half (This makes the chicken a lot thinner and it cooks really fast. Just be careful not to over cook the chicken or it could be too dry. If you prefer the chicken breasts whole, just increase the cooking time by a couple minutes per side.)
salt & pepper
2 T. olive oil
1/2 C. chicken broth
3/4 C. reduced fat sour cream
3 T. Dijon mustard
1 1/2 t. dried tarragon

1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat 2 T. olive oil over medium-high heat.
2. Add chicken; sauté until cooked through, 3-4 minutes per side.
3. Transfer chicken to a plate; keep warm.
4. Pour chicken broth into hot skillet; cook, stirring, until reduced by half, about 1 minute.
5. Whisk in sour cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
6. Pour any accumulated chicken juices into sauce. Add chicken back into the pan; coating with sauce.
7. Serve immediately.
8. Serves 4.