Chicken in a Mustard and Tarragon Cream Sauce

    Chicken in a Mustard and Tarragon Cream Sauce

    (689)
    30saves
    45min


    607 people made this

    About this recipe: A simple, yet a taste-bud-tantalising dish. Chicken breasts are coated in a thick, delicate mustard and tarragon sauce. Serve with potatoes, pasta or rice for a quick, weeknight dinner.

    Ingredients
    Serves: 4 

    • 15g butter
    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breast fillets
    • Salt and pepper to taste
    • 125ml double cream
    • 1 tablespoon Dijon mustard
    • 2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter and heat the oil in a frying pan over medium-high heat. Season chicken with salt and pepper and place in the frying pan. 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.
    2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes or until thickened. Return chicken to frying pan to coat with sauce. Drizzle chicken with remaining sauce to serve.
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    Reviews & ratings
    Average global rating:
    (689)

    Reviews in English (689)

    by
    616

    This recipe looked great as is, but after reading other reviews, I decided to take some of their suggestions. I coated the chicken with lightly seasoned flour prior to browning them. After the breasts were cooked, I removed them from the pan and sautéed 2 minced cloves of garlic, ½ of an onion, chopped, and 1 cup of sliced mushrooms until the onion was soft and the mushrooms were mostly cooked. Then I added the cream, mustard and tarragon with the garlic, onions, and mushrooms. I also tripled the cream-mustard-tarragon “gravy” as we like extra. I served this wonderful chicken with mashed potatoes and asparagus. We will definitely make this again! UPDATE: I have made this dish again, and this time I made a few more changes that previous reviewers had mentioned. I rubbed a light coating of Dijon mustard on the chicken breasts a few hours before cooking and let them sit. I still coated the breasts in seasoned flour before browning. Once the chicken was cooked and I removed it from the pan, I added a splash of white wine (slightly less than a quarter cup) to deglaze the pan prior to sautéing the onions, garlic and mushrooms. My husband said it was the best! This time I served it with Stove-Top chicken dressing and a salad.  -  23 Aug 2006  (Review from Allrecipes US | Canada)

    by
    255

    This recipe was very good. I added a few things that rounded out the flavors. Changes I made: 1. I coated the chicken with seasoned flour before sauteing in butter/oil mixture. 2. Once the chicken was done, I added 2 minced garlic cloves and 1 minced shallot to the drippings and cooked until soft. 3. I deglazed the pan with a glug of white wine before adding the cream. The garlic, shallots and wine deepened the flavors and gave the dish a better finish. This will definately be one of our favorites from now on!  -  03 Nov 2004  (Review from Allrecipes US | Canada)

    by
    137

    I'm a personal chef who uses allrecipes ALL of the time. Put this together and it was an incredible hit, had two guests that were from New York City and the other from Philadelphia, both cities incredible hot spots for the worlds best restaurants, they couldn't believe they found a dish comperable if not better here in the Montana mountains that parallel the big cities best. Thank you and allrecipes for all my great recipes  -  05 Sep 2006  (Review from Allrecipes US | Canada)

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