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1. Season the chicken with salt and pepper. Heat oil over medium heat in a large skillet. Add chicken and cook until browned. Remove chicken from pan.
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2. Pour 1/4 cup of chicken broth into the pan and bring to a boil, scraping up the bits from the pan. Let simmer for 1-2 minutes or until reduced by half.
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3. Whisk in 2 Tbsp Dijon mustard and the tarragon. Simmer, whisking occasionally, for 2-3 minutes. Whisk in heavy cream. Continue to simmer for until sauce is slightly thickened; about 10 minutes. Serve sauce on top of chicken.