A delightful twist on a classic chicken dish, featuring a creamy mustard sauce with a hint of lemon and herbs.
Heat the olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
Pour the white wine into the skillet and scrape up any browned bits from the bottom.
This step adds depth of flavor to the sauce.
Reduce the heat to medium and stir in the Dijon mustard, lemon juice, salt, pepper, tarragon, and heavy cream.
Whisk continuously to ensure a smooth sauce.
Return the chicken to the skillet, cover, and simmer for 5 minutes until the chicken is cooked through and the sauce thickens.
Check the chicken's internal temperature to ensure it's fully cooked.
Serve the chicken with the sauce drizzled over the top. Garnish with fresh herbs if desired.
Pair with a side of your choice for a complete meal.
