One Pot Chicken Tarragon

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 2 cloves Garlic
  • 2 Shallots, medium
  • 1 tbsp Tarragon
  • 1 tsp Thyme

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 3 tbsp Mustard, grainy

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 3/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on withtwospoons.com

Description

Ingredients

• 6 Tablespoons butter
• 4 chicken breasts, pounded thin
• 2 medium shallots, diced
• ½ cup white wine
• 1 cup chicken stock
• 2 cloves garlic, minced
• ¾ cup heavy cream
• 3 Tablespoons grainy mustard
• 1 Tablespoon tarragon, chopped
• 1 teaspoon thyme, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

• Heat 3 Tablespoons butter in a large skillet over medium-high heat.
• Add chicken to hot skillet and sauté until golden brown on both sides (approximately 2 minutes per side).
• Remove chicken to clean plate and cover with a foil tent to keep warm.
• Add remaining 3 Tablespoons of butter to skillet and heat until foamy.
• Add diced shallot and sauté until softened, approximately 2 minutes.
• Add wine and chicken stock and deglaze skillet.
• Add garlic and bring to a boil.
• Boil until liquid is reduced to ½ of a cup.
• Whisk in cream and mustard and then cook until sauce is slightly thickened.
• Add tarragon, thyme, salt and pepper and stir to combine.
• Return chicken breasts and juice to the skillet and cook approximately 5 minutes longer, being careful not to overcook the chicken.
• Serve chicken breast with sauce.
• Garnish with chopped tarragon (optional).