Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz / 175g each), trimmed
  • 1 tsp salt
  • ½ tsp fresh black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 medium shallot, finely diced
  • 2 cloves garlic, minced
  • ½ cup dry white wine OR extra chicken stock
  • 1 cup low-sodium chicken stock
  • 2 Tbsp Dijon mustard
  • 1 cup double cream (heavy whipping cream)
  • 1 tsp fresh lemon juice, plus more to taste
  • 2 Tbsp fresh tarragon, finely chopped (or 1 Tbsp fresh thyme)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts thoroughly dry with paper towels. Season generously on both sides with salt and pepper.
  2. Heat the Pan: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foamy and sizzling.
  3. Sear the Chicken: Place the chicken breasts in the hot pan, ensuring not to overcrowd. Sear for 4-5 minutes per side until deeply golden brown.
  4. Set Aside: Remove the chicken from the pan and place it on a clean plate or cutting board. Keep warm.
  5. Sauté Aromatics: Reduce the heat to medium. Add the diced shallots to the skillet and sauté for 2-3 minutes until soft. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Deglaze: Pour in the white wine (or extra stock). Bring to a rapid simmer, scraping up all the browned bits (fonds) from the bottom of the pan. Reduce the liquid by about half (1-2 minutes).
  7. Add Stock and Mustard: Pour in the chicken stock and whisk in the Dijon mustard until fully dissolved. Bring the mixture to a low simmer.
  8. Introduce the Cream: Stir in the double cream. Continue to simmer gently (do not boil vigorously) for 3-5 minutes, or until the sauce has thickened enough to lightly coat the back of a spoon.
  9. Return the Chicken: Place the seared chicken breasts back into the pan, submerging them slightly in the sauce. Simmer gently for another 5-7 minutes, flipping once, until the chicken reaches an internal temperature of 165°F (74°C).
  10. Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice and chopped tarragon or thyme.
  11. Adjust Seasoning and Serve: Taste the sauce and adjust with additional salt, pepper, or lemon juice. Slice the chicken diagonally and arrange on plates, generously spooning the velvety sauce over the top.