Tarragon Chicken with Mustard

A blast from the past
When we lived in France this was a dish we ate at restaurants. I was surprised how easy it was to make in my own kitchen.
I had tarragon left over from making chicken stock and decided to reprise this recipe with great success.
It’s nice and simple yet tastes like you slaved over it for hours.
The tarragon is what gives this dish a kick and the cream makes it smooth.

Tarragon Chicken with mustard and cream
For 4 people
4 chicken breasts
4 tbs Dijon Mustard, the smooth kind.
1/4 cup heavy cream or Creme Fraiche
1/4 cup white wine
3 tbs butter
2 tbs dried tarragon or 1 tbs fresh chopped
salt and pepper to taste

Lightly pound the chicken breasts to make them a little thinner
Salt and pepper the chicken, do not over-salt though.
melt butter in a frying pan big enough to hold all the chicken pieces in a single layer
When butter is brown add chicken and cook evenly for about a minute to each side.
Remove chicken and keep warm
Add wine to the pan and use a wooden spoon to scrape off all the brown “bits” into the wine.
On medium heat mix the heavy cream, mustard and half of the tarragon in with the wine.
Put the chicken back in the pan and let simmer for 20-25 minutes, make sure you check it and pour some of the sauce over the chicken as it cooks.
The sauce will thicken but should not bubble, if needed you can add a little broth to the sauce as it cooks.
When it is fully cooked sprinkle the remaining tarragon on the chicken.
We like to eat this with either mashed potatoes or butternut squash.


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