Dijon and Tarragon Chicken


4 pieces boneless, skinless chicken breasts

Salt and pepper

2 tablespoons olive oil

2 tablespoons butter

2 medium shallots

2 cloves garlic

1 cup white wine

1 cup chicken stock

1/2 cup heavy cream

2 tablespoons Dijon mustard

1/2 lemon

1/4 cup stemmed fresh tarragon

Pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces.

Season chicken breasts salt and pepper.

Heat a large cast-iron skillet over medium-high heat with olive oil and melt butter into oil.

When it foams, add chicken and brown on both sides, 6 to 7 minutes.

Peel and chop shallot and chop or grate garlic.

Remove chicken to a plate, add shallots and garlic and stir one minute.

Add wine and reduce to 1/4 cup, then add stock and bring to boil.

Add heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon.

Chop and add tarragon before serving the chicken.
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