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