SAUTEED CHICKEN BREASTS WITH HERBED MUSTARD BUTTER AND DUO OF SPRING PEAS

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Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas image

Categories     Chicken     Mustard     Onion     Sauté     Pea     Spring     Tarragon     Parsley     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

6 tablespoons (3/4 stick) unsalted butter, room temperature, divided
2 1/2 tablespoons tarragon vinegar, divided
2 tablespoons chopped fresh tarragon
2 1/2 teaspoons Dijon mustard
1 1/2 tablespoons chopped fresh Italian parsley
6 skinless boneless chicken breast halves, pounded to 1/2-inch thickness
2 teaspoons dried tarragon
1 1/2 tablespoons canola oil
2 1/2 cups fresh snow peas, trimmed
2 cups frozen petite peas
1 1/2 cups 1-inch pieces green onions
Fresh tarragon sprigs

Steps:

  • Whisk 4 1/2 tablespoons butter, 1 tablespoon tarragon vinegar, fresh tarragon, mustard, and parsley in small bowl.
  • Arrange chicken in single layer in 13x9x2-inch glass baking dish. Sprinkle with remaining 1 1/2 tablespoons tarragon vinegar. Let stand at room temperature 30 minutes. Pat chicken dry. Sprinkle both sides of chicken with dried tarragon, salt, and pepper.
  • Bring large pot of salted water to boil.
  • Meanwhile, melt remaining 1 1/2 tablespoons butter with oil in large skillet over medium-high heat. Add chicken and sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Place rounded teaspoon tarragon butter on each chicken breast. Tent loosely with foil to keep warm.
  • Add vegetables to boiling water. Cook until crisp-tender, about 3 minutes; drain. Transfer to bowl. Toss with remaining tarragon butter; season with salt and pepper. Arrange vegetables around chicken, garnish with tarragon sprigs, and serve.

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