Creamy Tarragon Chicken

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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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  1¾ teaspoons kosher salt
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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(180g)
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  Cream, Heavy Whipping(240g)
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  Low Sodium Chicken Broth(240g)
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  Chicken Bouillon, Dry(5g)
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  Tarragon, Fresh(45g)
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  Mustard, Dijon(5g)

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

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  Orange Zest(5g)
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  Cornstarch(15g)
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  ¼ teaspoon freshly cracked black pepper

Instructions

1. 1Pat the chicken breast dry and season evenly all over.
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 remaining olive oil to the same skillet over medium heat. Add the shallot 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 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 chicken reaches an internal temperature of 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. Top with 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.