This dish uses the classic French sauce which also makes an excellent topping for fish, such as seared salmon or trout. The original recipe calls for chicken breast but I prefer the tenderness of the thigh. Complement with roasted baby potatoes and steamed trimmed asparagus to make a full meal.
2 boneless, skinless chicken thighs (6 ounces each)
Coarse salt and fresh ground pepper
1 tbsp olive oil
1/8 cup dry white wine or chicken broth
1/4 cup heavy cream
1 tbsp Dijon mustard
1/2 tsp dried tarragon (or 1/2 tbsp chopped fresh)
1. Sprinkle each chicken thigh with 1/8 tsp each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, 12 to 15 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the wine into the hot skillet; cook stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.