A delightful chicken dish featuring a creamy mustard and tarragon sauce, perfect for a comforting dinner.
Heat the butter and olive oil in a large skillet over medium-high heat.
Using a mix of butter and oil prevents the butter from burning while adding flavor.
Season the chicken breasts with salt and pepper, then place them in the skillet. Cook until golden brown on both sides, about 4 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Remove the chicken from the skillet and set aside.
Keep the chicken covered to retain its warmth.
Add the shallots to the skillet and sauté until softened, about 3 minutes.
Stir frequently to prevent the shallots from burning.
Pour in the white wine and simmer until reduced by half, scraping up any browned bits from the skillet.
Scraping the browned bits adds depth to the sauce.
Add the chicken broth and return the chicken to the skillet. Cover and simmer until the chicken is cooked through, about 15 minutes.
Ensure the chicken is fully submerged in the liquid for even cooking.
Remove the chicken again and whisk in the cream, tarragon, and Dijon mustard. Increase the heat and cook until the sauce thickens, about 3 minutes.
Whisk continuously to achieve a smooth sauce.
Pour the sauce over the chicken and serve immediately.
Garnish with additional fresh tarragon for presentation.
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