| Prep: 15 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 19g | 8g | 9g |
| sugars | fibre | protein | salt |
| 3g | 0g | 35g | 0.6g |
If there’s one thing I’ve learned from my Montana rancher days and Native American traditions, it’s the appreciation for truly natural, fresh, and vibrant ingredients. This Creamy Tarragon Mustard Chicken recipe is a genuine embodiment of such freshness, combined with unequaled piquancy and smooth creaminess that can’t be found elsewhere.
A Harmonious Marriage of Flavors
This recipe strikes a delightful balance that combines the juicy, hearty taste of chicken, the vibrant yet complex flavor of Dijon mustard, and the velvety texture of heavy cream. The tarragon—reminiscent of Montana’s wild fields—brings a distinct, slightly bittersweet flavor that distinguishes this dish from your typical chicken meals. It’s not unlike my iconic bison burgers in that it combines familiar elements in an unexpectedly delicious way.
Health Benefits and Complementary Dishes
Moreover, the Creamy Tarragon Mustard Chicken doesn’t only satisfy your palate, but also nourishes your body. It’s a protein-packed dish, courtesy of the boneless, skinless chicken breasts. The addition of olive oil is rich in heart-healthy monounsaturated fats, while the tarragon and lemon juice provide a dose of beneficial antioxidants. This fantastic mix of health and flavor parallels my huckleberry pie’s reputation as a delightful yet healthier dessert option.
While perfect on its own, it pairs beautifully with a fresh, crisp Arugula and Radish Salad or a simple side of roasted vegetables to preserve the clean, fresh ingredients theme. If you’re into a wholesome, substantial meal, it marries seamlessly with earthy, rustic sides like Roasted Brussels Sprouts and Tofu with Honey-Sesame Glaze.
All in all, what I adore about this Creamy Tarragon Mustard Chicken recipe is as varied as the ingredients that constitute the dish itself—the freshness, the blend of flavors, the reminiscence of Montana’s wild fields, and the nourishment it brings. It’s my tribute to the diverse flavors that have shaped my culinary journey. I invite you to savor it and perhaps, find your piece of Montana in it.
What You’ll Need
- 6 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup white wine
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 1 tablespoon lemon juice
Method
Step One
Begin by seasoning the chicken breasts with salt and black pepper on both sides. Set them aside for now.
Step Two
Heat the tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts. Cook them until they are golden brown and cooked through, about 6-7 minutes per side. Once they are done, remove them from the skillet and set them aside.
Step Three
In the same skillet, add the minced shallot and garlic. Cook them until they are softened and fragrant, around 2 minutes.
Step Four
Pour the white wine into the skillet and scrape up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, around 3-4 minutes.
Step Five
Add the chicken broth and Dijon mustard to the skillet and stir to combine. Allow this mixture to come up to a simmer and cook for another 2-3 minutes to let the flavors combine.
Step Six
Turn down the heat to low and stir in the heavy cream, fresh tarragon, and lemon juice. Return the chicken breasts to the skillet, coating them with the creamy sauce. Let everything simmer together for about 5 minutes until the sauce has thickened and the chicken is heated through.
Step Seven
Before serving, check the sauce for seasoning and add any additional salt and pepper if needed. Serve the chicken breasts with a generous spoonful of the creamy tarragon mustard sauce on top. Enjoy!
