A very elegant and decadent dish that is really easy. If you don’t have fresh tarragon, dried works fine.
4 small boneless, skinless chicken breasts, about 1 ¾ pound
1 ¾ teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
3 garlic cloves, minced
¾ cup white wine
1 cup heavy cream
1 cup chicken stock
1 teaspoon chicken Better than Bouillon, or 1 chicken bouillon cube
3 tablespoons fresh tarragon, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon cornstarch
¼ teaspoon freshly cracked black pepper
cooked pasta, or mashed potatoes, for serving (optional)
Pat the chicken dry. Season all over with 1½ teaspoons of the salt.
Heat 1 tablespoon of the oil in a large skillet over medium. Once the oil is glistening, add the chicken and cook 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 tablespoons fresh tarragon, mustard, lemon zest, and remaining ¼ teaspoon salt.
Return the chicken to the skillet along with any collected juices on the plate. Bring the sauce to a simmer over high 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 tablespoons 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 tablespoon tarragon and serve over pasta or mashed potatoes, if desired.
