Dijon-tarragon cream chicken
  • Cooking Time: 20
  • Servings: 4
  • 1 tble spoon butter
  • 1 tble spoon olive oil
  • 4 skinless boneless chicken breasts halves
  • salt and pepper to taste
  • 1/2 cup heavy cream
  • 1 tble spoon dijon mustard(I have used honey mustard as well)
  • 2 tsp chopped fresh tarragon(or 1 tsp dry tarragon)
  1. melt butter and oil on medium heat season chicken with salt and pepper brown both sides,reduce heat to medium cover 15 minuted until cooked.
  2. stir cream into pan scraping up brown bits.Mix mustard and tarragon.
  3. Cook and stir 5 minutes until thickened.Return chicken to skillet to coat with sauce.
  4. Drizzle chicken with remaining sauce to serve.
*I have used a whole cup of heavy cream to use the sauce as gravy with mashed potatoes.Its very yummy. I did get this recipe from another site and.