Chicken Breasts with Mustard and Tarragon

ingredients

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
3 Tbsp. grainy Dijon mustard
2 Tbsp. finely chopped fresh tarragon (or 2 tsp. dried)
Salt and pepper

method

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!