This was good, Camille doesn’t like tarragon or peas, so it wasn’t good for her.
Sauteed Chicken Breasts w/ Herbed Mustard Butter And Duo Of Spring Peas
Bon Appetit – April 2004
6 tablespoons unsalted butter — room temperature, divided
2 1/2 tablespoons tarragon vinegar — divided
2 tablespoons fresh tarragon — chopped
2 1/2 teaspoons Dijon mustard
1 1/2 tablespoons fresh italian parsley — chopped
6 boneless chicken breasts — 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 green onions — 1 inch pieces
fresh tarragon sprigs
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 tablespoon 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 a boil. Meanwhile, melt remaining 1 1/2 tablespoon butter with oil in large skillet over medium-high heat. Add chicken and saute 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.