This flour-coated chicken gets browned to a delicate crisp before it's bathed in a silky combination of dry white wine, heavy cream, chopped shallots, dried tarragon and Dijon mustard.
- 2 tbsp. all-purpose flour
- Kosher salt and pepper
- 1 tbsp. olive oil
- 4 boneless, skinless chicken breasts
- ¼ c. dry white wine or low-sodium chicken broth
- 2 small shallots
- ½ c. heavy cream
- 1½ tbsp. Dijon mustard
- 1 tbsp. chopped fresh tarragon
In a shallow bowl, combine the flour, 1/2 tsp salt and 1/4 tsp pepper.
Heat the oil in a large skillet over medium heat. Coat the chicken in the flour mixture then cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to a plate.
Add the wine and shallots to the skillet and cook until the shallots are just tender, about 2 minutes. Add the cream, mustard, tarragon and 1/4 cup water and cook, whisking occasionally, until the sauce slightly thickens, about 2 minutes.
Whisk any accumulated chicken juices from the plate into the pan. Serve the sauce over the chicken.