Simple Dijon Tarragon Cream Chicken

The Dijon mustard, tarragon, and cream combine in this recipe to make a delectable sauce that is surprisingly impressive considering how quick and easy it is to pull together.  Most definitely an easy weeknight keeper, yet fancy enough to serve to company. 

Simply put - it's easy and impressive.  And that's the way I like it.

But let me be honest...

My husband picked out this recipe, put it on our menu last week, and I was very skeptical it would be anything more than ordinary.  I didn't even think it'd be worthy of posting, as I only like to post my absolute favorites.  But, we needed to use up our fresh tarragon, and we had all the other ingredients already on hand, so I agreed to it.  At the very least, I figured it'd be an easy night of cooking for me.  Much to my surprise though, as the sauce came together, my nose quickly realized my husband was right (shhhh).  He had found a dish that was going to taste much better than just average.  In fact, it was a keeper at first bite...and didn't last long on the plate!

Simple Dijon Tarragon Cream Chicken

Ingredients

• 4 boneless skinless chicken breast halves
• salt and pepper, to taste
• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 4 boneless skinless chicken breast halves
• 1 small shallot, finely chopped (optional)
• 1/2 cup heavy cream
• 2 Tablespoons Dijon mustard (Maille's Whole Grain Mustard is my favorite)
• 2 Tablespoons chopped fresh tarragon (or 1 Tablespoon dried)

Directions

1. Season the chicken breasts with salt and pepper to taste. 
2. Heat the butter and olive oil in a large skillet set over medium high heat.  When the butter is melted, add the chicken and brown on both sides.
3. Once browned, reduce heat to medium, cover, and cook for another 15 minutes, or until juices run clear.  Remove from pan and set aside.
4. Add the shallots to the juices already in the pan and cook for just a few minutes, just until softened.  Add the heavy cream, stirring to scrape up the brown bits.  Mix in the mustard and tarragon and cook until sauce is thickened, about 5 minutes, stirring frequently.  Return chicken to pan and coat with sauce.
5. Serve with additional sauce drizzled on top.

Notes:  You could certainly omit the shallots if you don't have them on hand, and while fresh tarragon is highly preferred, dried can still give the same flavor in a pinch.  You could probably sub half-and-half for the cream if you wanted to reduce the fat as well, but it's ohhh so good with the heavy cream!  Any extra sauce is also excellent for serving over whatever veggies you serve on the side - asparagus, green beans, etc.

*Adapted from this recipe.