It's that time of the week, and this time I have pictures to share with you wonderful people! As you know, I hook up with my
OrgJunkie diva for Menu Mondays. I really suck and don't plan whole weeks at a time yet, but I enjoy seeing what others post and contributing what I can.
Today I'm covering Dijon Tarragon Chicken, which I'll be making again tonight!
Ingredients:
1 lb Chicken (I use white meat, pan seared, then fork-seperated a bit)
3/4 cup Dijon or Honey Dijon mustard
Tarragon
Heavy Cream (I have successfully done with with coconut milk, it's the heavier fat content you need for it to come together well)
Rice (we like Jasmine or Bismati)
First, grill your chicken, then liberally add tarragon and the mustard. Reduce to a low, medium heat - you need some rendering to happen but don't want it to scorch. Add the cream, about 1/2 cup (you can add more later if needed) and continue to simmer on low. The sauce should start turning a darker brown like a roux. (I added too much cream this time in ours, or not enough mustard). Serve over rice! Serves 6.
(I haven't yet experimented with veggies in this, if you know some good ones to suggest with the flavor, please let me know!)
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