I was looking for recipes using fresh French tarragon and stumbled upon this chicken dish. Please use only fresh tarragon for this recipe. From karynskitchen.com
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil (use more or less, depending on your pan)
- salt and pepper
- 1⁄2 cup chicken stock
- 1⁄3 cup half-and-half or 1⁄3 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 -3 teaspoons finely chopped fresh French tarragon
- whole french tarragon leaf, for garnish
- If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
- Finely chop the tarragon leaves.
- Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with salt and pepper.
- Add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
- Remove chicken to a plate and tent with foil to keep warm.
- Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
- Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
- Cook until slightly thickened, about 2 minutes more.
- Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
- Garnish with a few tarragon leaves and serve immediately.