French Mustard Chicken (Printable View)

Sear chicken, simmer in a creamy Dijon-mustard sauce with tarragon; serve with rice or mashed potatoes.

# Ingredient List:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1 lb 5 oz)

→ Dairy

02 - ¾ cup plus 1 tablespoon heavy cream

→ Pantry

03 - 2 tablespoons Dijon mustard
04 - 1 tablespoon wholegrain mustard
05 - 2 tablespoons olive oil
06 - 1 teaspoon honey
07 - ½ cup chicken stock

→ Vegetables & Aromatics

08 - 2 cloves garlic, minced
09 - 1 small onion, finely chopped

→ Herbs & Seasoning

10 - 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
11 - Salt and freshly ground black pepper, to taste
12 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 4 minutes per side. Remove the chicken from the pan and set aside on a plate.
03 - In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
04 - Reduce the heat to medium. Stir in the Dijon and wholegrain mustards, mixing thoroughly with the onion and garlic until well combined.
05 - Pour in the chicken stock and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
06 - Stir in the heavy cream and honey until the sauce is smooth. Return the seared chicken breasts to the skillet, spooning the sauce over the top.
07 - Simmer uncovered for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened to a rich consistency.
08 - Stir in the chopped tarragon, adjust seasoning with salt and pepper to taste, and garnish with fresh chopped parsley before serving.

# Expert Suggestions:

01 -
  • The dual mustard trick, Dijon for smooth heat and wholegrain for texture, makes the sauce taste like it took hours to develop.
  • Everything cooks in one skillet, which means all those caramelized bits on the bottom become part of the sauce instead of getting washed away.
02 -
  • If you add the cream when the pan is too hot it can break and look curdled, so lower the heat first and stir constantly for the first minute.
  • The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it is slightly thinner than you think you want.
03 -
  • Let the chicken come to room temperature for about 15 minutes before searing so it cooks evenly and does not drop the temperature of the pan.
  • A dry glass of Chardonnay alongside this dish is not just a pairing suggestion, it is practically mandatory.

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