A delightful chicken dish featuring a creamy mustard and tarragon sauce, perfect for a quick yet elegant meal.
Season the chicken breasts with salt and pepper on both sides.
Pounding the chicken to an even thickness ensures even cooking.
Heat olive oil in a skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Cook the chicken in the skillet until golden brown and cooked through, about 6-8 minutes per side.
Avoid overcrowding the skillet to maintain the heat and achieve a proper sear.
Remove the chicken from the skillet and set aside on a plate.
Cover the chicken loosely with foil to keep it warm.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
The browned bits add depth of flavor to the sauce.
Whisk in the cream, mustard, and dried tarragon, and cook until the sauce thickens, about 2-3 minutes.
Keep whisking to prevent the sauce from separating.
Stir in the fresh tarragon and any juices from the resting chicken.
Adding the juices enhances the sauce's flavor.
Serve the chicken on plates and spoon the sauce over each portion.
Garnish with additional fresh tarragon for a touch of elegance.
