Tarragon Chicken
35 min4
Pan-seared chicken breasts finished in a creamy tarragon-mustard sauce with shallots and garlic.
| prepPreheat oven to 400°F / 200°C | |||
| 4 boneless skinless chicken breasts | Pound chicken, season & coat in flour | Return chicken, garnish & bake 400°F / 200°C, 10 min | |
| Kosher salt & fresh ground black pepper | |||
| 80 g all purpose flour | |||
| 30 ml canola oil | Sear chicken 2 min per side until golden | ||
| 60 ml dry white wine | Deglaze with wine, add butter, aromatics & tarragon | Whisk in broth, mustard, lemon zest & cornstarch | |
| 1/2 stick unsalted butter | |||
| 1 shallot, minced (3 tbsp) | |||
| 4 cloves garlic, minced (3 tbsp) | |||
| 240 ml low sodium chicken broth | |||
| 1 1/2 tablespoons dijon mustard | |||
| 1 teaspoon lemon zest | |||
| 1 tablespoon corn starch | |||
| 1 tablespoon fresh tarragon, chopped (+ more for garnish) | |||
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