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Pan-Roasted Chicken with Creamy Tarragon Sauce

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 30 min
  • 30 min
  • $
Gatheredtable
adapted from Sabra Spoonful

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium skinless, boneless chicken breasts
  • salt and pepper
  • 3 tablespoons whole grain mustard
  • 1 cup whole cream
  • 1 tablespoon fresh tarragon

Directions

Prep: 1. Chop tarragon. Make: 1. Heat oil in skillet. 2. Season chicken with salt and pepper, and brown each side on medium heat. 3. Add 1/4 cup water, cover, and cook over medium-low heat until cooked through. Remove chicken from pan. 4. Over low heat, add 3 tablespoons mustard and 6 tablespoons whole cream to pan and stir, scraping pan so that browned bits on bottom are released. 5. Stir in 1 tablespoon roughly chopped tarragon leaves. Season with salt and pepper. Add more cream to taste. 6. Slice chicken and plate it. Spoon sauce over chicken. Garnish with a couple tarragon leaves.

Notes

This recipe is also fantastic when you substitute canned coconut milk for the whole cream.

Goes great with these recipes

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