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Chicken in a mustard and tarragon cream sauce recipe

Chicken in a mustard and tarragon cream sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

A simple, yet a taste-bud-tantalising dish. Serve with potatoes, pasta or rice for a quick, weeknight dinner.

652 people made this

IngredientsServes: 4

  • 15g butter
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast fillets
  • Salt and pepper to taste
  • 125ml double cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Melt the butter and heat the oil in a frying pan over medium-high heat. Season chicken with salt and pepper and place in the frying pan. Brown on both sides. Reduce heat to medium, cover and continue cooking 15 minutes or until chicken juices run clear. Set aside and keep warm.
  2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes or until thickened. Return chicken to frying pan to coat with sauce. Drizzle chicken with remaining sauce to serve.

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Reviews & ratingsAverage global rating:(769)

Reviews in English (556)


This recipe looked great as is, but after reading other reviews, I decided to take some of their suggestions. I coated the chicken with lightly seasoned flour prior to browning them. After the breasts were cooked, I removed them from the pan and sautéed 2 minced cloves of garlic, ½ of an onion, chopped, and 1 cup of sliced mushrooms until the onion was soft and the mushrooms were mostly cooked. Then I added the cream, mustard and tarragon with the garlic, onions, and mushrooms. I also tripled the cream-mustard-tarragon “gravy” as we like extra. I served this wonderful chicken with mashed potatoes and asparagus. We will definitely make this again! UPDATE: I have made this dish again, and this time I made a few more changes that previous reviewers had mentioned. I rubbed a light coating of Dijon mustard on the chicken breasts a few hours before cooking and let them sit. I still coated the breasts in seasoned flour before browning. Once the chicken was cooked and I removed it from the pan, I added a splash of white wine (slightly less than a quarter cup) to deglaze the pan prior to sautéing the onions, garlic and mushrooms. My husband said it was the best! This time I served it with Stove-Top chicken dressing and a salad.-23 Aug 2006


This recipe was very good. I added a few things that rounded out the flavors. Changes I made:1. I coated the chicken with seasoned flour before sauteing in butter/oil mixture.2. Once the chicken was done, I added 2 minced garlic cloves and 1 minced shallot to the drippings and cooked until soft.3. I deglazed the pan with a glug of white wine before adding the cream.The garlic, shallots and wine deepened the flavors and gave the dish a better finish. This will definately be one of our favorites from now on!-03 Nov 2004

by Janie Hubshman-Edinger

I'm a personal chef who uses this site ALL of the time. Put this together and it was an incredible hit, had two guests that were from New York City and the other from Philadelphia, both cities incredible hot spots for the worlds best restaurants, they couldn't believe they found a dish comperable if not better here in the Montana mountains that parallel the big cities best. Thank you and this site for all my great recipes-05 Sep 2006

Chicken with Tarragon-Mustard Cream Sauce

The flavor of tarragon is uniquely fragrant and delicate, and when combined with white wine and a bit of cream, it makes a deliciously simple pan sauce for chicken.

Chicken with Mustard and Tarragon Cream Sauce

Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over cook 1 minute. Using tongs, transfer chicken to plate.

Step 2

Add shallots to same skillet reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter reserve skillet.

Step 3

Whisk cream, tarragon, and mustard into same skillet. Increase heat to high boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.

How would you rate Chicken with Mustard and Tarragon Cream Sauce?

I have fixed this numerous times for guests and every time the guest asks for the recipe. It is delicious and very simple to make.

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Chicken with Mustard-Tarragon Sauce

In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon vinegar and 1 teaspoon mustard season with salt and pepper. Add the orange segments.

Season the chicken with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden and cooked through, 12 to 15 minutes transfer to a plate and cover to keep warm.

Lower the heat to medium and add the remaining 1 tablespoon vinegar to the pan, scraping up any browned bits. Whisk in the cream, the remaining 2 tablespoons mustard and the tarragon and cook until slightly thickened, about 1 minute.

Add the lettuce to the orange mixture and toss to coat. Slice the chicken against the grain 1/2 inch thick and divide among 4 plates. Spoon the sauce over the chicken and serve with the salad.

    1. Preheat oven to 425°F with rack in middle.
    2. Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
    3. Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
    4. Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
    5. Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

    This Recipe is Featured In:

    Chicken In Tarragon Mustard Cream Sauce

    I love chicken. To be more precise, I love chicken breast meat. Prepared correctly, it’s juicy, with a smooth texture and mild flavor that can be transformed into an infinite variety of dishes. I’ve never been a fan of dark meat, which is currently in vogue, but if you are, boneless thigh or leg will work just fine with this recipe.

    This is a scrumptious, sautéed chicken dish swimming in a classic French pan sauce. Raise your hand if you love the scent of mushrooms, shallots, tarragon and grainy mustard bubbling in a sauce of heavy cream, chicken broth and white wine! The aroma from this dish whisks you away to the French countryside, but without the jet lag.

    A few years ago, Mike and I took an anniversary trip to the Burgundy region of France. This recipe is typical of the cuisine from this gorgeous countryside, just southeast of Paris. It’s so easy to prepare and only takes 30 minutes, start to finish! It’s keto comfort food, low in carbohydrates and high in rich, satisfying flavors.

    I was introduced to this recipe by my youngest sister, Annie, who besides a busy career in broadcasting, loves to eat home-cooked meals. But like all of us, is pressed for time. She loves this recipe because it not only delivers restaurant-quality flavor, it’s a snap to make, and with just one skillet, it’s easy to clean up!

    The original recipe calls for this dish to be served over buttered noodles. Coming in at only 5 net carbs for each serving, adding just one cup of noodles would pile on another 40 net carbs to this dish. Instead, I serve it with my cheesy cauliflower rice, which adds less than 2 net carbs per serving. Also delicious served with green beans and a side salad. Given it’s origin, pair this chicken dish with a good Burgundy wine, and Bon Appetite!

    A French classic, made weeknight quick: Chicken with Mustard Cream Sauce

    Chicken with Mustard Cream Sauce

    CHICKEN ISN’T EXACTLY TOP OF MIND AROUND THANKSGIVING. But it’s often top of mind with us. It’s versatile, relatively inexpensive and healthier than red meat (which is also often top of mind with me, if we’re being honest). So as you deal with turkey prep—or turkey leftovers, depending on when you’re reading this—please indulge our chicken explorations here.

    We are all cooking at home a lot these days. So there are times, even for chicken lovers like us, that staring down yet another pack of chicken thighs can be a challenge. Trying to figure out something we haven’t done and done and done. This is where I was the other night. Going through the fridge in my head, I remembered we had half & half. And Dijon mustard. So I searched mustard cream sauce, because nobody searches mustard half & half sauce. I found numerous ideas and refined them into this dish.

    This version of Chicken with Mustard Sauce is absolutely weeknight quick. While you’re cooking the chicken in a pan, prep the sauce ingredients. Then cook the sauce for a few minutes, add the chicken back in and let it all cook for a few minutes more, and you’re done. Inspired by a classic French dish, the sauce is not mustard-forward—it has a creamy, lively, subtle finish.

    Planning a dinner party and need some inspiration?

    How about looking for a new slow cooker dinner idea?

    We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

    We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

    Instant Pot Tarragon Mustard Chicken

    Instant Pot Tarragon Mustard Chicken–you’ll just need a handful of ingredients and a few minutes to make this creamy lemon and tarragon flavored sauce and chicken. Serve the chicken and sauce over rice, quinoa, potatoes or noodles.

    Instant Pot Tarragon Mustard Chicken

    I’ve been making this easy chicken and sauce for several years in the slow cooker. I love how it just takes a few ingredients and a couple of minutes to get going. The lemon and tarragon pump up the flavor of the cream of chicken soup. We usually serve this over rice but last night we had it with quinoa.

    I’ve made this recipe with bone-in chicken, boneless skinless chicken thighs and with boneless skinless chicken breasts. It’s really just a matter of personal preference. I usually prefer tender, juicy chicken thighs. I buy a big bag of boneless skinless thighs from Costco.

    For the lemon juice part I have a tip to share with you. I like to buy a big bag of lemons and juice them all at the same time. Then I measure out 1 tablespoon of juice and pour it into an ice cube tray. I freeze the lemon juice in the ice cube tray and then pop them out and store in a gallon size ziplock bag. Then when I need a tablespoon of fresh lemon juice in a recipe I have it ready to go. It’s a little bit of work but it’s so worth it!

    Creamy Tarragon Dijon Skillet Chicken

    This easy skillet chicken dish gets elevated with the flavor of fresh tarragon. Creamy Tarragon Dijon Skillet Chicken is a 30 minute meal you will want to eat every day! I'm a huge fan of tarragon. It has an elevated.

    Sign in and save recipe to your profile.

    This easy skillet chicken dish gets elevated with the flavor of fresh tarragon. Creamy Tarragon Dijon Skillet Chicken is a 30 minute meal you will want to eat every day!

    I’m a huge fan of tarragon. It has an elevated, gourmet flavor that really “wows” people. If you can’t find fresh tarragon in your local grocery store, you can always use the dried variety. It’ll still have the beautiful anise-like flavor. This dish comes together in less than 30 minutes too! Serve it up over some linguine and you have a dinner that will make your soul happy.

    We’ve been enjoying this dish in our family for years. The chicken is rubbed down with dijon mustard to give a rich bite. The tarragon cream sauce takes it over the edge into truly delicious territory. Seriously guys, this is one of my favorite pasta dishes ever!

    Watch the video to see just how to make this tasty pasta. It will have you wanting to jump into the kitchen in no time. While you are at it, you can check out the rest of my video library on my YouTube Channel where you’ll find more than 150 restaurant quality recipes you can easily make at home.

    Watch the video: French Chicken Tarragon Recipe - One Pot Creamy Chicken Thighs ASMR (July 2022).


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