Chicken Dijon

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  Chicken Breast, Boneless Skinless(794g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1½ teaspoons kosher salt
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  Butter(30g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Shallot
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  Garlic
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  Wine, White, Dry(120g)
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  Cream, Heavy Whipping(180g)
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  Low Sodium Chicken Broth(180g)
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  Thyme, Fresh(5g)
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  1 bay leaf
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Mustard, Whole Grain(15g)
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  Tarragon, Fresh(30g)
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  ¼ teaspoon freshly cracked black pepper
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  Cornstarch(15g)

Instructions

1. 1Pat the chicken dry and season all over with salt and pepper.
2. 2Heat the butter and olive oil in a large skillet over medium-high heat until the oil shimmers. Add the chicken and cook 5 minutes per side over medium-high heat until golden brown. Transfer to a plate.
3. 3In the same skillet, add the minced shallot and cook 4 minutes over medium heat, stirring occasionally, until softened. Stir in the garlic and cook 30 seconds until fragrant. Pour in the white wine, scraping up browned bits from the bottom, and cook 4 minutes until the liquid reduces by half.
4. 4Stir in the heavy cream, chicken broth, fresh thyme, Dijon mustard, whole grain mustard, and salt. Reduce heat to low and simmer 10 minutes.
5. 5Return the chicken and any accumulated juices to the skillet. Increase heat to medium and simmer 15 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. 6Transfer the chicken to a cutting board. In a small bowl, whisk the cornstarch with 2 tablespoons cool water until smooth. Stir the cornstarch slurry into the sauce and cook 3 minutes over medium heat, stirring, until thickened and no longer cloudy.
7. 7Slice the chicken and divide evenly into 4 airtight containers while hot. Pour the sauce over the chicken in each container and top with fresh tarragon.
8. 8Allow to cool to room temperature before sealing and refrigerating.