INSTRUCTIONS
1
Season the chicken with salt and pepper. In a sauté pan, heat the butter over medium heat and cook the chicken until brown, about 5 minutes. Flip and cook until just done, 4 to 5 minutes longer, then remove from pan and set aside.
2
Add the chopped shallots to the pan and let soften over medium-low heat, about 2-3 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the mustard, stock, and tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream and any accumulated juices from the chicken.
3
Season with additional salt and pepper to taste. Serve the sauce over the chicken. Great with steamed rice and simple green veggies.
