So my mom has this tendency to make recipes once, and then never again. It’s funny because she’ll ask us what we thought of the meal, we tell her we loved it and that she should make it again, she agrees, but we never see the meal again—or at least not the same version (it’ll be a slightly different recipe that just doesn’t taste the same). Oh well, shit happens. She’s still the best cook I know, and I’m proud to have learned from her.
Anyways, the other night I was thinking about a meal she had made once that involved a mustard tarragon sauce, and decided to try to make it for dinner. It turned out pretty good, though the sauce was a smidgen bland for what I put in it, so I rethought the recipe for you guys so it’ll have a little more punch to it.
CHICKEN IN A CREAMY TARRAGON SAUCE
½ c. chicken broth
2½ tbs. Dijon mustard
½ tsp. salt
1½ tbs. dried tarragon
¼ c. heavy cream
1 tsp. minced garlic
1 tsp. black pepper
I lightly oiled a pan and seared the chicken on each side. Then I transferred the chicken into a medium sized saucepan, and added in the chicken broth. I let the chicken cook in the broth over high heat until cooked all the way through.
After the chicken is cooked, add in the rest of the ingredients and mix with the chicken still in the pot. Let it simmer over medium heat until it thickens slightly, then serve. I served mine with some simple mashed potatoes, and doused the whole thing in sauce. Trust me, the sauce is great with the chicken and it makes good gravy for potatoes. It would also be good served over rice. I like cooking the chicken in the sauce because the chicken really absorbs the flavor. Mmm, I wish I had more of it right now…
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.