Creamy Tarragon Dijon Skillet Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 3 cloves Garlic
  • 1 lb Mushrooms
  • 4 Shallots
  • 1/4 cup Tarragon, fresh

• Condiments

  • 4 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 cups Heavy cream or half and half

Found on thestayathomechef.com

Description

Ingredients

• 4 chicken breasts, pounded thin
• 4 tablespoons dijon mustard
• salt and pepper, to taste
• 2 tablespoons olive oil, divided
• 1 pound mushrooms, sliced
• 4 shallots, diced
• 3 cloves garlic, minced
• 2 cups heavy cream or half-and-half
• ¼ cup fresh tarragon, chopped

Directions

• Brush both sides of chicken breasts with dijon mustard. Season generously with salt and pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken breasts until they reach an internal temperature of 165 degrees, flipping half way through. This should take about 6 to 8 minutes if using thin chicken breasts.
• Remove the cooked chicken from the skillet and set aside.
• Using the same skillet, pour in the remaining 1 tablespoon olive oil. Add in mushrooms and shallots. Saute for 3 to 5 minutes. Add in garlic and cook 1 minute more.
• Pour in heavy cream and tarragon. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
• Return the chicken to the sauce and let them heat through. Serve hot over cooked pasta.