Tested till perfect Creamy Tarragon Chicken Medallions With Skillet Sweet Potatoes and Beans
Creamy Tarragon Chicken Medallions With Skillet Sweet Potatoes and Beans
Photography by Ryan Szulc/TC Media

Creamy Tarragon Chicken Medallions With Skillet Sweet Potatoes and Beans

Tangy mustard and sweet honey make this dish high in flavour yet easy on the salt. Boneless skinless turkey breast, another lean protein, is a great substitute for the chicken. Use the same weight and cut it into four portions.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: March 2013

Recipe4 out of 5 based on 23 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4

Ingredients

  • 1 lb 1lbchicken cutletchicken cutlets
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt
  • 2 tsp 2tspolive oil
  • 3/4 cup 3/4cupwhite wine
  • 1/2 cup 1/2cupno-salt-added chicken broth
  • 1/4 cup 1/4cupwhipping cream, (35%)
  • 2 tbsp 2tbspchopped fresh tarragon, (or 2 tsp dried tarragon)
  • 1 tbsp 1tbspgrainy mustard

Skillet Sweet Potatoes And Beans:

  • 2 tbsp 2tbspolive oil
  • 2 2sweet potatosweet potatoes, peeled and cut in 1/2-inch cubes
  • 9 oz 9ozgreen beangreen beans, cut diagonally in 1-inch (2.5 cm) pieces
  • 1 tbsp 1tbspliquid honey
  • 1 tbsp 1tbspgrainy mustard
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Using meat mallet, flatten chicken if thicker than 1 inch (2.5 cm). Sprinkle with pepper and salt.

In skillet, heat oil over medium-high heat; brown chicken, turning once, 6 to 8 minutes.  Add wine and broth; cover and cook until chicken is no longer pink inside, about 5 minutes. Remove to plate and keep warm.

Boil pan juices until reduced to 1/2 cup. Whisk in cream, tarragon and mustard; cook until thickened enough to coat back of spoon, about 2 minutes. Serve over chicken.

Skillet Sweet Potatoes And Beans: Meanwhile, in nonstick skillet, heat oil over medium-high heat; cook potatoes, stirring occasionally, until tender-crisp, about 10 minutes.

Add beans; cook for 2 minutes. Add 1/4 cup water; cover and cook until potatoes are fork-tender, about 2 minutes. Toss with honey and mustard. Serve with chicken.

Nutritional Information Per serving: about

cal 389 pro 29g total fat 17g sat. fat 5g
carb 28g dietary fibre 4g sugar 12g chol 85mg
sodium 208mg potassium 711mg

% RDI:

calcium 7 iron 14 vit A 166 vit C 32
folate 12
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