I always seem to have chicken breasts in the freezer. I pick them up when they are on sale and am always challenged to find something new and different to do with them. If new and different is quick and easy, all the better!
This is one of my favourite chicken dishes. It’s quick and easy enough for a weeknight family meal, but also fancy enough to serve for company or entertaining. The flavours can’t be beat. I suggest real cream and fresh tarragon.
Chicken Breasts with Mustard and Tarragon
Summary: This is one of my favourite ways to enjoy chicken breasts. It’s a quick and easy dinner, full of flavour. If you don’t use heavy cream, you may have to thicken the sauce with a bit of cornstarch and water (1 Tbsp. cornstarch to 2 Tbsp. water, then mix in and heat through)
- 2 Tbsp. olive oil
- 4 boneless, skinless chicken breasts
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1/2 cup minced shallots (or onion)
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup chicken stock
- 1/2 cup whipping cream (35%)
- 3 Tbsp. grainy Dijon mustard
- 2 Tbsp. finely chopped fresh tarragon (or 2 tsp. dried)
- Salt and pepper
- In a skillet, heat 1 Tbsp. olive oil. Add the chicken and cook until no longer pink and browned on both sides. Transfer to a holding plate to keep warm.
- Back to the skillet, add the butter and remaining olive oil. Saute the shallots and garlic. Add the wine and chicken stock. Increase the heat and reduce the liquid until there is about 1/2 cup, about 3 to 5 minutes.
- Reduce heat to medium low and whisk in the cream and mustard. Cook until slightly thickened, about 2 to 3 minutes. Add the chicken back into the skillet. Sprinkle with tarragon. Put a lid on the skillet, reduce the heat and simmer for a few minutes to re-warm chicken. Add salt and pepper to taste. Serve and enjoy!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Number of servings (yield): 4