Malibu Chicken


2 Tablespoons olive oil
3 Tablespoons finely chopped shallots
? Teaspoons Butter Blast seasoning
? Cup dry sherry
1? Cup heavy cream
? Teaspoon dried tarragon
4 Teaspoons Dijon mustard
1? Pounds chicken tenders
? Teaspoon Butter Blast seasoning
1 Tablespoon olive oil


Heat 1 tablespoon olive oil in skillet over medium-high heat. Saute the shallots until golden, about 3 minutes. Add sherry and reduce by half. Add cream, ? teaspoon Butter Blast seasoning, and tarragon. Reduce until thick, about 25 minutes. Add mustard and stir to blend. Keep warm or cool and then reheat in double boiler over simmering water. Note: Do not let get really hot or sauce can curdle. Season the chicken with ? teaspoon Butter Blast seasoning and saute in olive oil over medium heat until just done, about 18 minutes. Serve chicken over hot rice and spoon sauce over all.

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