I know that some of you out there will find this hard to believe, but this is my first recipe where I’ve used mustard and tarragon together and I gotta tell ya….I’m angry. Yes, angry at myself for not trying it sooner. This combination is absolutely delicious. I could have gotten a spoon and slurped up the sauce all by itself. Quite frankly, I’m really perplexed that my love of all things with mustard didn’t drive me to this combination of flavors much earlier. Well, I guess it’s time to let go and just be happy that they’re in my life now…together….forever….mustard with tarragon and me….sittin in a tree……(Can you feel the love?)
I foresee many things happening here with mustard and tarragon. Aside from this chicken dish, which I found on my beloved Kalyn’s Kitchen, and which was amazing and was something that I would even serve to company, I’ve started thinking about other ways to use the combo together.
I have two chicken breasts left from this recipe and have decided to make a chicken salad with mustard and tarragon in it. I think the same sauce that was on the chicken last night will also taste good on pork, in a potato salad, as a salad dressing, etc….. I’m just warning you, that there will be many more recipes, coming your way, with this flavor combination. Oh yea baby!
I feel happy. Frank is happy. Even Mariah, my mustard disliking firstborn cherub, is happy. Hayley wasn’t home to try it. She’s not happy. Marc wasn’t home either. He’s downright sad. I’ve made a promise to all the aforementioned people to make the recipe again, so that we can collectively feel the joy.
How do you feel about tarragon? With what else do you pair it in recipes?
Here’s the printable.
- 6 boneless, skinless chicken breasts
- salt and pepper
- Your favorite chicken or all-purpose seasoning (I used Spike seasoning.)
- 2 Tsp. olive oil (split up if cooking breasts in smaller pan in 2 steps)
- 1 cup chicken stock
- ⅔ cup half and half
- 2 Tbsp. Dijon mustard (I used the Country Dijon mustard with the larger seeds)
- 2 Tbsp. finely chopped fresh tarragon
- Heat the oil in a large frying pan on medium-high heat.
- Season the clean, dry chicken breasts with the salt, pepper and chicken seasoning.
- Cook the chicken until browned and cooked through, turning over once. This will take about 10 -12 minutes.
- Put the chicken on a plate and cover with tin foil to keep warm.
- Add the chicken stock to the pan and deglaze the pan by scraping up the bits from the bottom while it reduces for about 3 minutes.
- Whisk in the mustard, tarragon and half and half and cook another 2 to 3 minutes until it thickens.
- Now drizzle over the plated chicken or put in a gravy boat to serve on the side.