It might sound boring—chicken with a sauce, I know and complete understand. But actually, it is a very classic French way of cooking and eating. Just take a look at your favorite French cookbook; there is probably a whole chapter (or five!) just on the art of sauces. Once you have mastered the taste, seasoning and texture of a classic sauce, you have one leg up on the rest of the culinary world.
This recipe is divine. It starts with a simple sautéed chicken cutlet that is upgraded to a much more sophisticated level of taste with a simple sprinkling of fresh herbs and a decadent sauce. The anise-flavor of the tarragon pairs so well with the rich, creamy mustard sauce. All you need for the sauce is a pat of butter, minced shallots, Dijon mustard, chicken stock or wine, and a touch of heavy cream. This sauce would also be grand over a poached salmon filet or even slices of medium-rare steak. Bon appétit!
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Tarragon Chicken with Creamy Mustard Sauce
Ingredients:
- Extra virgin olive oil
- Salt and pepper
- 4 thinly sliced chicken cutlets
- Fresh tarragon, roughly chopped
- 2 Tablespoons unsalted butter
- 2 shallots, peeled and minced
- 2 Tablespoons Dijon mustard
- ½ cup chicken stock or white wine
- ¼ cup heavy cream
Directions:
- In a large non-stick skillet, heat 1 Tablespoon of olive oil over medium-high heat. Season both sides of the chicken cutlets with a pinch of salt and pepper. Cook the chicken in the hot pan for 3-4 minutes per side, flipping once. Sprinkle the chicken with the chopped tarragon.
- Meanwhile, make the sauce. Melt the butter in a medium saucepan over low heat. Increase the heat to medium-low and add in the shallots; cook, stirring often for 2 minutes, careful not to brown the shallots, just cook them until tender. Add in the mustard and stir rapidly. Add in the stock/wine, and cook until the liquid has reduced by half. Season with ½ teaspoon salt and a grinding of black pepper.
- Reduce the heat to low and add in the heavy cream. Stir until combined and remove from the heat. Spoon over the chicken. Serve with rice.
Tagged: chicken, chicken cutlet, chicken stock, creamy mustard sauce, Dijon mustard, French, fresh tarragon, heavy cream, mustard sauce, shallots, tarragon, tarragon chicken
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