Chicken Breasts With Fresh Tarragon- Dijon Mustard Pan Sauce

1. 1

   If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.

2. 2

   Finely chop the tarragon leaves.

3. 3

   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.

4. 4

   Add the chicken and saute until chicken is cooked through and well-browned, about 10 minutes.

5. 5

   Remove chicken to a plate and tent with foil to keep warm.

6. 6

   Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.

7. 7

   Whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.

8. 8

   Cook until slightly thickened, about 2 minutes more.

9. 9

   Arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.

10. 10

    Garnish with a few tarragon leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.