Chicken Breasts with Tarragon Mustard Sauce
Total time: 20 minutes
Tarragon is a great herb for chicken, and a classic pairing in French cuisine. The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.
- 2 chicken breasts, boneless, skinless
- 1 tbs dried chives
- 2 tsp dried tarragon
- 1 tbs Dijon mustard
- 1/4 cup (2oz, 60ml) white wine
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tbs olive oil
- Heat oil in medium nonstick skillet over medium-high heat.
- Add chicken and brown well on both sides, about 10 minutes total.
- Reduce heat to medium-low, cover and let finish cooking, another 5 - 10 minutes. Chicken is done when juices are clear when a sharp knife is inserted in the center.
- Remove chicken and cover with the pan lid or foil to keep warm.
- Increase heat under skillet to medium-high and add the herbs, mustard, white wine and chicken stock.
- Stir to loosen any brown bits, combine thoroughly and reduce a bit.
- Pour over chicken and serve.