Yield: 4

Adapted from: https://themodernproper.com/creamy-tarragon-chicken

This chicken recipe is dressed to impress! Fresh tarragon lends a warming fragrance to a rich and creamy sauce for perfectly browned chicken breasts. Add mashed potatoes or pasta and call it a meal!

• 4small boneless, skinless chicken breasts (about 1¾ lb)
• 1¾tsp kosher salt
• 2TBS extra-virgin olive oil
• 2large shallots, thinly sliced
• 3garlic cloves, minced
• ¾cup white wine
• 1cup heavy cream
• 1cup chicken stock
• 1tsp chicken Better than Bouillon (or 1 chicken bouillon cube)
• 3TBS fresh tarragon, chopped
• 1tsp Dijon mustard
• 1tsp lemon zest
• 1TBS cornstarch
• ¼tsp freshly cracked black pepper
• Cooked pasta or mashed potatoes, for serving (optional)

Pat the chicken dry. Season all over with 1½ tsp of the salt.

Heat 1 TBS of the oil in a large skillet over medium. Once the oil is glistening, add the chicken and cook for about 5 minutes per side, or until golden-brown. Transfer the chicken to a plate.

Add the remaining oil and shallots to the same skillet and cook, stirring, until tender, about 4 minutes. Stir in the garlic until fragrant, about 30 seconds. Stir in the wine and cook until reduced by half, about 4 minutes, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the heavy cream, chicken stock, bouillon, 2 TBS fresh tarragon, mustard, lemon zest, and remaining ¼ tsp salt.

Return the chicken to the skillet along with any collected juices on the plate. Bring the sauce to a simmer over medium heat, then reduce the heat to medium low. Simmer until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes more.

In a small bowl mix the cornstarch together with 2 TBS cool water. Transfer the chicken to a plate. Pour the cornstarch slurry into the sauce and continue to simmer until thickened, about 3 minutes. Nestle the chicken back into the sauce.

Top chicken with pepper and remaining 1 TBS tarragon and serve over mashed potatoes.