I still remember my first real dinner party. I mean, I had been out with friends a million times. We had ordered in pizzas, gotten take out Chinese, checked out all of the various sub places. But none of my friends were cooks. Although we frequently ate together (and were great at finding awesome restaurants), we didn’t cook for each other. Until I moved to Houston. I became good friends with one of my colleagues and his wife, Andria, and they invited my husband and myself over for dinner (how grown up! how nerve wracking! Turns out luckily we both knew how to behave…). And that is when I learned about One Pot Chicken Tarragon.
Oh, I’m sure my friend Andria had a fancier name for this dish. And according to her, the rest of her family just called it “Josh’s chicken” after her husband’s obsession with it. So it would only stand to reason that it was the first “dinner party worthy” dish I ever recreated at my own home. And One Pot Chicken Tarragon was a winner.
The bonus of this dish is that you can make it in one pot. That is only one pot to clean up. One Pot! If this alone doesn’t sell you on this dish, how about this? This chicken rests in a creamy mustard-tarragon sauce that is full of flavor and feels much more decadent than it truly is. Sold? I thought so.
I’m also going to tell you a little secret. I adore sauce. I can never get enough sauce. I love all of the sauces. In fact my husband often says that I eat food just to get to the sauce. And this sauce? Worth it. In fact I usually double the amount of sauce and throw it on pasta the next day for another delicious dish. You can thank me later.
- 6 Tablespoons butter
- 4 chicken breasts, pounded thin
- 2 medium shallots, diced
- ½ cup white wine
- 1 cup chicken stock
- 2 cloves garlic, minced
- ¾ cup heavy cream
- 3 Tablespoons grainy mustard
- 1 Tablespoon tarragon, chopped
- 1 teaspoon thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat 3 Tablespoons butter in a large skillet over medium-high heat.
- Add chicken to hot skillet and sauté until golden brown on both sides (approximately 2 minutes per side).
- Remove chicken to clean plate and cover with a foil tent to keep warm.
- Add remaining 3 Tablespoons of butter to skillet and heat until foamy.
- Add diced shallot and sauté until softened, approximately 2 minutes.
- Add wine and chicken stock and deglaze skillet.
- Add garlic and bring to a boil.
- Boil until liquid is reduced to ½ of a cup.
- Whisk in cream and mustard and then cook until sauce is slightly thickened.
- Add tarragon, thyme, salt and pepper and stir to combine.
- Return chicken breasts and juice to the skillet and cook approximately 5 minutes longer, being careful not to overcook the chicken.
- Serve chicken breast with sauce.
- Garnish with chopped tarragon (optional).