Chicken in Tarragon Cream Sauce

Indulge in the heavenly flavors of chicken cooked in a rich and creamy tarragon sauce. This classic French dish, known as Petite Blanquette de Poulet à l'Estragon, is sure to impress your family and friends. The tender chicken, aromatic tarragon, and velvety cream make for a truly decadent meal. Serve it with rice or mashed potatoes to soak up every drop of the delicious sauce. This recipe is quick and easy to make, perfect for a cozy dinner at home. Try it today and experience the taste of French cuisine!

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions

1. In a large skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté until fragrant.
3. Season the chicken breasts with salt and pepper.
4. Add the chicken breasts to the skillet and cook until browned on both sides, about 5 minutes per side.
5. Remove the chicken breasts from the skillet and set aside.
6. Add the chicken broth to the skillet and deglaze the pan, scraping up any browned bits.
7. Bring the broth to a simmer and cook for 5 minutes.
8. Stir in the heavy cream, tarragon, and Dijon mustard.
9. Return the chicken breasts to the skillet and spoon the sauce over them.
10. Simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened.
11. Serve the chicken with the sauce spooned over the top. Garnish with additional tarragon if desired.

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