3 Tbsp butter, divided
salt and pepper
4 large boneless, skinless chicken breasts (about 2 1/2 lbs)
1/2 C minced shallots (1 large)
4 garlic cloves, minced
1/2 C dry white wine
1/2 C chicken stock
1 Tbsp dijon mustard
1 Tbsp whole grain mustard
1 Tbsp honey
1/4 C creme fraiche, sour cream or heavy cream
2 Tbsp fresh tarragon, chopped
- Heat 1 Tbsp of butter in large, deep skillet. Add chicken breasts that have been seasoned with salt and pepper. Saute until browned on both sides. Add shallots and cook 2-3 minutes until translucent. Add garlic and cook another 1-2 minutes until fragrant.
- Add wine and deglaze pan. Add broth and simmer about 10 minutes until chicken is cooked through. Remove chicken.
- Add mustards, honey, butter and one of the creams to the skillet. Whisk and simmer until smooth and slightly thickened.
- Remove from heat. Add tarragon and season with salt and pepper. Pour sauce over chicken and serve.