Creamy Tarragon Chicken

• •
  1.8 lbs Chicken Breast, Boneless Skinless

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

• •
  1.8 tsp 1¾ teaspoons kosher salt
• •
  2 tbsp Olive oil

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

• •
  2 Shallot(60g)
• •
  3 Garlic(9g)
• •
  0.8 cup Wine, White, Dry
• •
  1 cup Cream, Heavy Whipping
• •
  1 cup Low Sodium Chicken Broth
• •
  1 tsp Chicken Bouillon, Dry
• •
  3 tbsp Tarragon, Fresh
• •
  1 tsp Mustard, Dijon

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

• •
  1 tsp Orange Zest
• •
  1 tbsp Cornstarch
• •
  0.3 tsp ¼ teaspoon freshly cracked black pepper

Instructions

1. 1Pat the chicken breast dry with paper towels and season evenly all over with the kosher salt and black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breast and cook 5 minutes per side until golden brown. Transfer to a plate.
3. 3Add the shallot to the same skillet over medium heat and cook, stirring occasionally, until softened, about 4 minutes. Stir in the garlic until fragrant, about 30 seconds.
4. 4Pour in the white wine, scraping the browned bits from the pan bottom with a wooden spoon. Cook over medium-high heat until the liquid reduces by half, about 4 minutes.
5. 5Stir in the heavy cream, chicken broth, chicken bouillon, Dijon mustard, orange zest, and half of the fresh tarragon. Return the chicken breast and any collected juices to the skillet. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer until the internal temperature reaches 165°F, about 15 minutes.
6. 6Mix the cornstarch with 2 tablespoons cool water in a small bowl. Transfer the chicken to a plate, pour the cornstarch slurry into the sauce, and simmer over medium heat, stirring occasionally, until thickened, about 3 minutes.
7. 7Return the chicken to the skillet, nestling it into the sauce, and stir in the remaining fresh tarragon.
8. 8Divide the chicken and sauce evenly into 4 airtight containers while hot. Refrigerate up to 4 days. Reheat gently over medium-low heat or in a 350°F oven for 10–12 minutes until warmed through.