Chicken Breasts With Fresh Tarragon- Dijon Mustard Pan Sauce

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil (use more or less, depending on your pan)
• salt and pepper
• 1/2 cup chicken stock
• 1/3 cup half-and-half or 1/3 cup heavy cream
• 1 tablespoon dijon mustard
• 2 -3 teaspoons finely chopped fresh french tarragon
• whole french tarragon leaf, for garnish

Recipe

• 1 if chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
• 2 finely chop the tarragon leaves.
• 3 heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. while oil heats, season chicken with salt and pepper.
• 4 add the chicken and sautè until chicken is cooked through and well-browned, about 10 minutes.
• 5 remove chicken to a plate and tent with foil to keep warm.
• 6 add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
• 7 whisk in mustard, tarragon, half and half (or heavy cream) and any juices from the chicken which have accumulated on the plate.
• 8 cook until slightly thickened, about 2 minutes more.
• 9 arrange the chicken breasts on a platter and drizzle the sauce over each piece of chicken.
• 10 garnish with a few tarragon leaves and serve immediately.