Chicken with Dijon Tarragon Cream

    Chicken with Dijon Tarragon Cream


    600 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!

    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

    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 (1)


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

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