Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Season 4 boneless skinless chicken breast halves with kosher salt and black pepper. Brown on both sides, then reduce heat to medium, cover, and cook until juices run clear and the thickest part hits 165°F, about 12–15 minutes depending on thickness. Transfer to a plate and keep warm.

2. 2

   Pour 1 cup heavy cream into the skillet, scraping up the browned bits. Stir in 1–2 tablespoons Dijon mustard (start with 1) and 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried). Simmer 4–5 minutes until the sauce thickens lightly and smells herby.

3. 3

   Return the chicken to the pan and turn to coat. Spoon remaining sauce over the top. Taste and adjust mustard, salt, and pepper — you want a gentle mustard kick, not a wallop.

4. 4

   Serve right away with rice, potatoes, or green beans. You want tender chicken in a Dijon-tarragon cream sauce — not dry chicken or a thin broken cream with no mustard bite.