This dish traditionally features a full chicken breast but, in the interest of time, I cut mine up into bite sized pieces so they would cook a lot quicker. A bonus: my kids consider the pieces like chicken nuggets so it takes care of kid dinner too!
Ingredients
1 lb chicken breast
olive oil
salt and pepper
¼ cup chicken broth
½ teaspoon dried tarragon (plus more for garnish)
2 Tbsp dijon mustard
½ cup heavy cream
Instructions
Season your chicken with salt and pepper. Heat olive oil in a medium pan over medium heat. Add your chicken.
Once the chicken is all done, remove it from the pan and keep it warm. Pour ¼ cup chicken broth into the pan and scrape up all the yummy bits. Let it simmer until it is reduced by half (takes about one minute). I usually throw in ½ teaspoon garlic at this point too but that is mostly because I just love garlic. You get a much smoother sauce without it!
Now, whisk in 2 tablespoons of dijon mustard and ½ teaspoon of dried tarragon. Let that simmer for 2-3 minutes (continuing to whisk) and then, whisk in ½ cup heavy whipping cream (don't have it on hand...no worries. Use ¾ cup milk and ⅓ cup of butter to make 1 cup of whipping cream)
Continue to whisk the sauce over medium heat until it thickens. Remove it from the heat and drizzle it over your chicken. Top it with a sprinkle of dried tarragon.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/dinner-done-fast-mustard-chicken/