A delightful and creamy chicken dish infused with aromatic herbs, perfect for a quick and satisfying meal.
Place the chicken and flour in a zip-top bag and shake to coat evenly.
Ensure the chicken is dry before adding to the bag for better coating.
Heat the olive oil in a large skillet over medium heat.
Use a skillet with a wide base to cook the chicken evenly.
Remove the chicken from the bag, shake off excess flour, and cook in the skillet for about 6 minutes, turning once, until fully cooked.
Avoid overcrowding the skillet to ensure even cooking.
Add the shallots and garlic to the skillet and sauté for 1 minute.
Stir constantly to prevent the garlic from burning.
Pour in the chicken broth and add the tarragon. Cook for 2 minutes.
Scrape the bottom of the skillet to deglaze and incorporate flavors.
Remove the chicken to a serving platter and keep warm.
Cover the chicken with foil to retain heat.
Add the cream and mustard to the skillet, bring to a boil, and cook while stirring until the sauce thickens slightly.
Adjust the mustard quantity to taste for a more pronounced flavor.
Pour the sauce over the chicken and serve immediately.
Garnish with additional fresh tarragon for a vibrant presentation.
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