My kitchen has kind of turned into a disaster zone lately. It all started when our freezer started leaking water (inside the freezer), and coating the whole thing in ice. To replace it meant having to remodel a portion of our kitchen. The fridge that came with the house was a custom, built-in fridge.
FYI – those are extra wide! You can't just replace them with a normal size fridge, because you end up with a 6-inch gap between the fridge and the cabinet next to it. Not to mention the giant gap above it, because they are also extra tall. So yeah, fun times at my house!
Considering the disaster zone that is my kitchen right now, I have to figure out how to cook dinner without an oven and in a small usable space. This chicken in mustard tarragon sauce is a perfect solution.
Everything is made in just one pan, and ready in less than 20 minutes. I used chicken tenders because that is what I had on hand, but cutlets would be done even faster. The tarragon-mustard sauce is creamy and just a little tangy from the mustard. The tarragon gives a hint of licorice flavor, but definitely not over powering.
Everyone at my house pretty much licked their plates clean, they loved the sauce so much. You could even serve over egg noodles to soak up all that goodness. I served mine with a giant salad, but pan charred asparagus, and a side of Red Lobster biscuits or cheesy garlic pull apart bread would be really good as well.
My husband thought the leftovers were great the next day for lunch too. Definitely a great quick and easy weeknight meal that turns ordinary chicken into something special. Whether your kitchen is falling apart at the seams or not!
Chicken in Mustard Tarragon Sauce Recipe
Ingredients
- 1 pound boneless skinless chicken breast, cutlets or tenders
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 cup chicken stock
- 1/3 cup heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon fresh tarragon, finely chopped
- salt and pepper, to taste
Directions
- Heat a large skillet over medium heat. Add olive oil.
- Season chicken with salt and pepper. Cook for 3-4 minutes per side, until cooked through. Remove from the pan, keep warm.
- Add shallots and garlic to the pan. Sauté for 1 minute. Add flour, stirring constantly, cooking for 1 minute. Slowly whisk in chicken stock. Stir in heavy cream. Bring to a boil, cook for 1 minute, stirring frequently.
- Add mustard and tarragon. Season with salt and pepper to taste. Add chicken back to the pan, tossing to coat in the sauce.
- Serve immediately.
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