This is a relatively easy recipe to make. Since chicken breasts are often dry, adding a tasty cream sauce makes a world of difference. The cream sauce is made in the same pan as the chicken, making it a one dish wonder.
TIPS: If you do not like tarragon you can substitute fresh chives or parsley or sage. (Do not use dried parsley). Pounding the chicken breasts to an even thickness helps them cook evenly. If you have thick chicken breasts you can slice them horizontally and then pound them to ensure you have thin cutlets.
Chicken Breasts in Mustard Cream Sauce
Ingredients
- 4 boneless skinless chicken breasts pounded to about 3/4 inch thick
- salt and pepper
- 1/2 C flour
- 3 Tbsp butter divided
- 1 large shallot sliced thin
- 2-3 garlic cloves minced
- 1 C heavy cream
- 2 Tbsp dijon mustard
- 2 Tbsp fresh chopped tarragon (or 1 tsp dried tarragon)
Instructions
- Sprinkle chicken breasts with salt and pepper on both sides.
- Place flour in shallow dish and lightly dredge each breast with flour, shaking off excess. Return floured chicken to a plate.
- Heat 2 Tbsp butter in a large non-stick skillet over medium heat. Add chicken and cook until lightly browned on both sides about 4-6 minutes per side. (Chicken will not be fully cooked through). Return chicken to a clean plate.
- Add 1 Tbsp butter to the skillet as well as the shallots and cook until shallots start to soften, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds Stir until cream and return chicken to the skillet. Reduce heat to medium low, cover, and cook until chicken is cooked through (160 degrees), about 5-8 minutes, turning once halfway through.
- Remove chicken to serving platter. Stir the dijon mustard and tarragon into the cream sauce and season sauce with salt and pepper to taste. Simmer for about a minute to blend flavors. Spoon sauce over chicken breasts and serve.
- Enjoy!