Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 pounds/680 grams)
  • Salt and pepper (to taste)
  • 2 tablespoons olive oil (30 ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth (240 ml)
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons fresh tarragon leaves, chopped (or 1 tablespoon dried tarragon)
  • 1 tablespoon Dijon mustard (15 ml)
  • Juice of 1 lemon (about 2 tablespoons/30 ml)
  • Salt and pepper (to taste)

Instructions:

  1. Season chicken breasts with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add chicken breasts to the skillet, cooking for 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/75°C). Remove chicken and set aside.
  4. In the same skillet, reduce heat to medium. Add chopped onion and garlic, sautéing until onions are translucent.
  5. Pour in chicken broth, scraping the browned bits from the pan. Let simmer for 2-3 minutes until slightly reduced.
  6. Stir in heavy cream, tarragon, Dijon mustard, and lemon juice. Cook until sauce thickens (about 5-7 minutes).
  7. Return the chicken to the skillet, coating in the sauce. Simmer for an additional 2-3 minutes. Adjust seasoning with salt and pepper.
  8. Serve chicken drizzled with sauce and garnish with additional tarragon if desired.