The Art of the Pan-Sauce: Dijon-Tarragon Cream Chicken
An elegant, bistro-style chicken dish featuring a rich reduction of heavy cream, piquant Dijon mustard, and the delicate anise-scented notes of fresh tarragon.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: French
Ingredients
1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
Salt and pepper to taste
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon
Instructions
1. Melt butter and heat oil in a skillet over medium-high heat.
2. Season chicken with salt and pepper and place in skillet.
3. Brown chicken on both sides until golden.
4. Reduce heat to medium, cover, and cook for 15 minutes or until juices run clear.
5. Remove chicken and set aside to keep warm.
6. Pour heavy cream into the skillet, scraping up the browned bits (fond).
7. Whisk in Dijon mustard and chopped tarragon.
8. Simmer for 5 minutes until the sauce has thickened.
9. Return chicken to the skillet to coat with sauce and serve.
Notes
Always use fresh tarragon for the best aromatic profile.
Ensure you scrape the bottom of the pan to incorporate the fond into the sauce.
Pairs perfectly with haricots verts or mashed potatoes.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 227mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 120mg
Find it online: https://www.flavourrecipe.com/dijon-tarragon-cream-chicken/