Dijon-Tarragon Cream Chicken

 Dijon-Tarragon Cream Chicken

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Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp butter

For the Dijon-Tarragon Cream Sauce:

• 2 cloves garlic (minced)
• ½ cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp whole grain mustard (optional, for extra texture)
• ½ cup heavy cream
• 1 tbsp fresh tarragon (chopped) or 1 tsp dried tarragon
• 1 tsp lemon juice (optional, for brightness)

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Instructions:

1. Cook the Chicken:

• Season chicken breasts with salt, pepper, and garlic powder.
• Heat olive oil and butter in a skillet over medium-high heat.
• Sear the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F).
• Remove from pan and set aside.

2. Make the Sauce:

• In the same pan, sauté garlic for 30 seconds until fragrant.
• Add chicken broth and scrape up any browned bits from the pan. Let simmer for 2 minutes.
• Stir in Dijon mustard, whole grain mustard (if using), and heavy cream. Simmer for 2-3 minutes until slightly thickened.
• Add tarragon and lemon juice, stirring to combine.

3. Finish & Serve:

• Return the chicken to the pan, spooning sauce over the top. Let simmer for 2 minutes to absorb flavors.
• Serve warm with mashed potatoes, rice, or roasted veggies.

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