Ingredients
1 tbsp butter
1 tbsp olive oil
4 chicken breast, skinless, boneless, halves
salt and pepper, to taste
½ cup heavy cream
1 tbsp Dijon mustard
2 tsp fresh tarragon, chopped
Preparation
Season the chicken breasts with salt and pepper.
Heat up your pan to medium-high and melt butter and oil.
Sear the chicken breasts until brown on both sides.
Once browned, cover the pan and cook for 15 minutes, or until the meat is no longer pink and juices run clear.
Take the chicken breasts out and set aside. Keep warm.
On the same pan, pour the heavy cream and scrape drippings from the bottom of the pan.
Add the mustard and tarragon and mix.
Cook while stirring for 5 minutes, or until the sauce has thickened.
Return the chicken breasts to the pan and coat with sauce.
Transfer the chicken to a serving dish, pour remaining sauce on top.
Serve and enjoy!
