- 1 tablespoon butter
- 2 tablespoon olive oil
- 4 skinless, boneless chicken breast halves
- Seasoned flour or breadcrumbs
- 2 garlic cloves, minced
- 1 shallot, minced
- Splash of white wine
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh tarragon
- Melt the butter and heat the oil in a skillet over medium-high heat. Pat the chicken dry and coat with seasoned flour. Place in the skillet and 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.
- Add minced garlic and shallot to pan and sauté until almost soft. Splash with white wine and cook for about 1 minute.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Season with salt and pepper to taste.
- Drizzle chicken with sauce to serve. (I served the chicken on a bed of rice and topped with the sauce) … very YUMMY!