Sautéed Chicken With Tarragon Sauce | Dorothy Lane Market

Sautéed Chicken With Tarragon Sauce

PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 DLM Boneless, Skinless Natural Chicken Breast
  • ½ tsp salt and pepper, or more to taste
  • 2 Tbsp butter
  • 2 Tbsp chopped shallot
  • 1 Tbsp flour
  • 1 tsp Dijon mustard
  • 1 cup chicken stock, or sub with dry white wine
  • 1½ tsp chopped fresh tarragon
  • ½ cup heavy cream

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.

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Apr 10th

Deeee-licious!

- Patti

Sautéed Chicken With Tarragon Sauce

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 20 mins
SERVINGS 2

INGREDIENTS

  • 2 DLM Boneless, Skinless Natural Chicken Breast
  • ½ tsp salt and pepper, or more to taste
  • 2 Tbsp butter
  • 2 Tbsp chopped shallot
  • 1 Tbsp flour
  • 1 tsp Dijon mustard
  • 1 cup chicken stock, or sub with dry white wine
  • 1½ tsp chopped fresh tarragon
  • ½ cup heavy cream

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.

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