Herbed Chicken in Dijon Cream Sauce

1. Prepare Chicken Breasts

Take your chicken breasts and gently pound the thickest part under a piece of plastic wrap using a meat pounder until they are uniformly ¾-inch thick. Season the chicken breasts with 1 teaspoon of salt and the pepper.

2. Dredge Chicken in Flour

Place the all-purpose flour in a shallow dish and lightly dredge each chicken breast in the flour, shaking off any excess.

3. Cook Chicken

In a 12-inch nonstick skillet, melt 2 tablespoons of unsalted butter over medium heat. Cook the chicken breasts in the skillet for about 4 to 6 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a plate and set it aside.

4. Cook Shallots and Garlic

Using the same skillet, add the sliced shallots, minced garlic, remaining ¼ teaspoon of salt, and the last tablespoon of butter. Cook this mixture until the shallots and garlic are softened, which should take about 3 minutes.

5. Add Cream and Cook Chicken

Stir in the heavy cream and return the chicken to the skillet. Reduce the heat to medium-low, cover the skillet, and let it cook until the chicken reaches an internal temperature of 160 degrees, which should take about 5 to 8 minutes.

6. Prepare Sauce

Transfer the chicken to a serving platter. Whisk in 2 tablespoons of Dijon mustard and the chopped fresh tarragon into the cream in the skillet. Taste the sauce and adjust with more mustard, salt, and pepper as needed.

7. Serve

Spoon the rich, herbed Dijon cream sauce over the chicken and serve immediately.