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Chicken with Tarragon Mustard Cream
Jon Davies
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Pin Recipe
Course
Main Course
Servings
2
Ingredients
2 6-
ounce
skinless chicken breasts
lightly pounded
Flour seasoned with salt and pepper
3
tbsp
olive oil
1
shallot
minced
1
tbsp
mustard
2
tbsp
fresh tarragon
roughly chopped
1
cup
sliced mushrooms
½
cup
chicken stock
Splash white wine
¼
cup
cream
Juice of half lemon
Instructions
Heat sauté pan over medium heat. Preheat oven to 375 degrees.
Lightly flour chicken breast, shaking off excess flour. Brown chicken on both sides, approximately 3-5 minutes per side.
Place on shallow baking pan. Cook 5 -8 minutes in oven until done.
In same sauté pan add shallots. Lightly sweat. Add mushrooms. Cook until softened.
Deglaze with white wine. Add mustard. Reduce until almost dry (sec).
Add stock. Reduce by half. Add cream. Reduce until thickened.
Add tarragon and lemon juice. Taste and adjust seasonings.
Add chicken into sauce. Serve with noodles or rice pilaf and sautéed green beans.