Chicken with Dijon Tarragon Cream

    Chicken with Dijon Tarragon Cream

    (716)
    10saves
    45min


    602 people made this

    Chicken breasts in a light mustard and tarragon sauce. A quick and simple recipe that you can have on a weeknight at home, but tastes like a French chef made it!

    Ingredients
    Serves: 4 

    • 20g butter
    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breast halves
    • 1 pinch salt and pepper to taste
    • 1/2 cup thickened cream
    • 1 tablespoon Dijon mustard
    • 2 teaspoons chopped fresh tarragon

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter and heat the oil in a frypan over medium-high heat. Season chicken with salt and pepper and place in the frypan. Brown on both sides. Reduce heat to medium, cover and continue cooking 15 minutes or until chicken juices run clear. Set aside and keep warm.
    2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes or until thickened. Return chicken to frypan to coat with sauce. Drizzle chicken with remaining sauce to serve.
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    Reviews and Ratings
    Global Ratings:
    (716)

    Reviews in English (716)

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    best recipe ever so good just mouth watering.  -  06 May 2015

    by
    678

    This recipe looked great as is, but after reading other reviews, I decided to take some of their suggestions. I coated the chicken with lightly seasoned flour prior to browning them. After the breasts were cooked, I removed them from the pan and sautéed 2 minced cloves of garlic, ½ of an onion, chopped, and 1 cup of sliced mushrooms until the onion was soft and the mushrooms were mostly cooked. Then I added the cream, mustard and tarragon with the garlic, onions, and mushrooms. I also tripled the cream-mustard-tarragon “gravy” as we like extra. I served this wonderful chicken with mashed potatoes and asparagus. We will definitely make this again! UPDATE: I have made this dish again, and this time I made a few more changes that previous reviewers had mentioned. I rubbed a light coating of Dijon mustard on the chicken breasts a few hours before cooking and let them sit. I still coated the breasts in seasoned flour before browning. Once the chicken was cooked and I removed it from the pan, I added a splash of white wine (slightly less than a quarter cup) to deglaze the pan prior to sautéing the onions, garlic and mushrooms. My husband said it was the best! This time I served it with Stove-Top chicken dressing and a salad.  -  23 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    275

    This recipe was very good. I added a few things that rounded out the flavors. Changes I made: 1. I coated the chicken with seasoned flour before sauteing in butter/oil mixture. 2. Once the chicken was done, I added 2 minced garlic cloves and 1 minced shallot to the drippings and cooked until soft. 3. I deglazed the pan with a glug of white wine before adding the cream. The garlic, shallots and wine deepened the flavors and gave the dish a better finish. This will definately be one of our favorites from now on!  -  03 Nov 2004  (Review from Allrecipes USA and Canada)

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