Tarragon Chicken 

Cook 35 minutes
Ready 35 minutes

  • 4 Boneless, skinless chicken breasts, trimmed of fat
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon pepper, more to taste
  • 3 teaspoon extra-virgin olive oil or canola oil, divided
  • 1/4 cup finely chopped shallots
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 2-4 tablespoons Cian’s Medium Mustard (or try Cian’s Honey Mustard and add a little sweetness to recipe!)
  • 1 tablespoon chopped fresh tarragon
  • Season chicken on both sides with 1/4 teaspoon each of salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
  • Reduce heat to medium. Add the remaining 1½ teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
  • Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.