👨‍🍳 조리법

1. 1

   Heat olive oil in a large frying pan over medium heat. Add the sliced onions and crushed garlic and cook gently for 5 minutes, until softened.

   💡 전문가 팁: Cooking the onions and garlic first builds a flavorful base for the sauce.
2. 2

   Add the chicken breasts to the pan and cook for 2-3 minutes on each side, until lightly browned. Remove the chicken from the pan and set aside.

   💡 전문가 팁: Browning the chicken adds depth of flavor and a nice color.
3. 3

   Pour the dry white wine into the pan and let it simmer for 3-4 minutes, until almost completely evaporated. Scrape the bottom of the pan to release any browned bits.

   💡 전문가 팁: Deglazing the pan with wine captures all the flavorful fond.
4. 4

   Stir in the chicken stock, Dijon mustard, and salt and pepper to taste. Bring the mixture to a simmer.

   💡 전문가 팁: Ensure the stock and mustard are well combined before adding other ingredients.
5. 5

   Return the chicken breasts to the pan. Stir in the fresh tarragon and the reduced fat cream cheese until the cream cheese is fully melted and incorporated into the sauce. Loosely cover with a lid or kitchen foil.

   💡 전문가 팁: Stirring in the cream cheese at this stage will create a smooth, creamy sauce.
6. 6

   Simmer gently for a further 10 minutes, or until the chicken is cooked through and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check; there should be no pinkness and the juices should run clear.

   💡 전문가 팁: Simmering gently prevents the sauce from splitting and ensures the chicken cooks evenly.
7. 7

   If the sauce is too thin, continue to simmer, uncovered, for a little longer until it has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.

   💡 전문가 팁: Adjusting the sauce consistency is key to a perfect finish.
8. 8

   Serve the chicken and sauce immediately, garnished with fresh tarragon leaves if desired.

   💡 전문가 팁: This dish pairs well with mashed potatoes, rice, or steamed vegetables.