Submitted by Sarah Fritschner
- 2 Tbsp vegetable oil 4 boneless, skinless chicken breast halves
- 1⁄4 tsp salt
- Freshly ground black pepper
- 1⁄4 C chicken broth
- 1⁄2 C whipping cream
- 2 Tbsp whole grain mustard
- 1 tsp dried tarragon
In a wide, heavy skillet, heat oil over medium-high heat. Sprinkle chicken breasts with salt and pepper. When the oil is very hot, add chicken and cook about 6 minutes. It should be quite brown. Turn the chicken and transfer to a dish. Add broth to skillet and stir to scrape up brown bits, boiling rapidly for a minute. Add cream, mustard and tarragon, stirring to blend in mustard. After about 2 minutes, you should have a thick-ish sauce. Add salt and pepper to taste.
Return chicken and juices to the pan to heat through, a minute or so. Serve chicken drizzled with sauce. Serves 4.
Boneless chicken breast these days are often gargantuan and could feed two people. These pieces should be cut in two. Four to 6 ounces of meat is plenty for a serving, and will cook faster, too, getting dinner on the table faster.
Boneless thighs can be substituted for boneless breasts in the mustard chicken recipe but will require 3 or 4 minutes longer to cook through. Bone-in meat can also be used, but it will need to cook longer, at least double.