- 1 large chicken breast (about 8 to 10 ounces), tenderloin removed, breast halved crosswise to make 2 cutlets
- 2 teaspoons oil (olive, canola, vegetable)
- Salt and ground black pepper
- ½ cup chicken broth
- 1 tablespoon Dijon mustard
- ¼ teaspoon dried tarragon
- 1 tablespoon heavy cream
- ¼ teaspoon cornstarch dissolved in 1 teaspoon water
- Heat a heavy-bottomed medium (10-inch) non-stick skillet over low heat. Coat chicken and tenderloins evenly with oil, sprinkle lightly with salt and pepper, and toss to coat. Mix broth, mustard, and tarragon in a Pyrex measuring cup; set aside.
- A couple of minutes from cooking turn on vent fan and increase heat under pan to high (or strong medium-high for electric stove owners). When pan is hot (a seasoned non-stick skillet will start to send up wisps of smoke) add chicken; cook without turning until well browned on one side, about 3 minutes. Turn chicken and continue to cook until well browned and cooked through, 2 to 3 minutes. Transfer to a clean plate.
- Add broth mixture to skillet; simmer, adding any accumulated chicken juices, until reduced by half, a couple of minutes. Whisk in cream and then cornstarch mixture; continue to cook until sauce is thick enough to coat the chicken, almost instantly. If sauce is too thick, simply add water to thin to proper consistency. Pour sauce over chicken and serve.
Alice in LA says
Yet another winner! I saw this just before leaving work. The kids loved it, and I think it was as good or better than what I get at my favorite french restaurant. Honestly. I served it with mashed potatoes and steamed broccoli. I forgot to double the sauce incredients; there was just enough for everyone but we all wished we had more. Thanks!! This one is going in the archives.
Mike V @ DadCooksDinner says
This technique is The One.
The One that opened my eyes to of cooking without recipes.
Learn it, and you can serve a different meal every day of the week, without needing a recipe.
Thank you, Pam!