Sautéed Chicken with Tarragon Sauce
2 DLM Boneless, Skinless Natural Chicken Breast
Salt and pepper 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)
1-1/2 tsp chopped fresh tarragon
1/2 cup heavy cream
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.
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.
Season with additional salt and pepper to taste. Serve the sauce over the chicken. Great with steamed rice and simple green veggies.