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Chicken in Dijon-Tarragon Cream

I got this recipe from and then modified it.  My reason for looking for this recipe was to find a use for french tarragon that was growing in my garden.

1 TBS butter
1 TBS olive oil
4 skinless, bonelss chicken breast halves
salt and pepper to taste
1 cup heavy cream
2 TBS Dijon mustard
4 tsp chopped fresh tarragon
6-8 medium mushrooms, sliced

Melt the butter and heat the oil in a skillet over medium-high heat.  Season chicken with salt and pepper, and place in the skillet.  Brown on both sides.  Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear.  Set aside and keep warm.

Stir cream into the pan, scraping up brown bits.  Mix in mustard and tarragon.  Cook and stir 5 minutes, or until thickened.  Add mushrooms and return chicken to skillet to coat with sauce and heat for an additional 3-4 minutes.  Drizzle chicken with remaining sauce and serve over rice.

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