Chicken Breasts With Fresh Tarragon- Dijon Mustard Pan Sauce

Recipe by COOKGIRl
READY IN: 22mins




  • 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.