Chicken with Mustard and Tarragon Sauce
Chicken gets transformed into a French-inspired entree that comes together in less than half an hour. Lightly breaded and served with a sauce of creme fraiche, Dijon mustard and tarragon, it's subtly elegant served over buttered noodles. Or serve it over rice, mashed potatoes, risotto or even a slice of crusty toasted French bread. Tres facile (very simple), it uses pantry staples and best news is that it also uses only one pan!
Equipment
- large skillet
Ingredients
- 1-½ lbs. boneless skinless chicken breast halves (about 6 ounces each or 3 to 4 chicken breast halves), sliced in half horizontally
- kosher salt and fresh ground black pepper
- ½ cup flour
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup white wine or chicken broth
- 3 tablespoons Dijon mustard
- 8 ounces crème fraiche or heavy whipping cream
- 2 tablespoons chopped fresh tarragon (2 teaspoons dried), plus more for garnish if desired
- buttered noodles buttered noodles, mashed potatoes, rice, risotto or toasted bread for serving
Instructions
- Pat the chicken breasts dry using paper towels. Sprinkle both sides of each piece with salt and pepper.
- Add flour to a plate or large low bowl. Dredge the chicken breast halves in the flour coating completely. Shake off excess and reserve on a plate.
- In a large skillet over medium heat, melt the butter with the oil. When the butter begins to brown, add the chicken breast halves to the skillet in a single layer. When browned, about 3 minutes, turn over and brown the other side, cooking until cooked through, about 5 minutes. The chicken should be brown on the outside and the inside should be cooked through and no longer pink on the inside.
- Prepare the Mustard Tarragon Sauce:
- Increase the heat to medium-high and add the wine (or chicken broth) to the skillet and use a spatula to scrape up the browned bits. Cook until the wine has reduced by half, about 3 minutes. Whisk in the mustard and crème fraiche (or cream). Boil until the sauce has thickened and season with salt and pepper to taste. Remove from the heat and whisk in 2 tablespoons chopped tarragon.
- Serve chicken and mustard tarragon sauce over buttered noodles, rice, risotto, a piece of toasted bread