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
1lbchicken breast
olive oil
salt and pepper
1/4cupchicken broth
1/2teaspoondried tarragonplus more for garnish
2Tbspdijon mustard
1/2cupheavy 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 1/4 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 1/2 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 1/2 teaspoon of dried tarragon. Let that simmer for 2-3 minutes (continuing to whisk) and then, whisk in 1/2 cup heavy whipping cream (don't have it on hand...no worries. Use 3/4 cup milk and 1/3 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.