Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and pepper to taste
- 4 teaspoons olive oil
- 2 small shallots finely chopped
- 3 garlic cloves minced
- 2/3 cup dry white wine
- 2/3 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh tarragon chopped (plus extra for garnish)
- 2 1/2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Pat the chicken breasts dry. Sprinkle both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4 minutes per side until golden. Remove the chicken and set aside.
- Lower the heat to medium. Add the chopped shallot and minced garlic to the skillet; cook for 2 minutes until softened. Pour in the white wine and let it reduce for about 3 minutes while scraping up any browned bits.
- Stir in the chicken broth, heavy cream, Dijon mustard, and fresh tarragon. Bring the sauce to a simmer.
- Make a cornstarch slurry by mixing the cornstarch and water together until smooth. Slowly mix the slurry into the sauce, then return the chicken to the skillet.
- Let simmer for 8 to 10 minutes or until the chicken reaches an internal temperature of 165°F.
- Adjust seasoning if needed, garnish with extra tarragon, and serve hot.
