Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

Directions

Trim all visible fat and tendons from chicken breasts. If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick. Wash tarragon leaves and finely chop with chef’s knife. Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding. While oil heats, season chicken with seasonings of your choice . Add the chicken and saute until chicken is cooked through and well-browned, about 10 minutes. Remove chicken to a plate and tent with foil to keep warm. Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes. Whisk in mustard, tarragon, half and half and any juices from the chicken which have accumulated on the plate and cook until slightly thickened, about 2 minutes more. Serve immediately, with some of the sauce drizzled over each piece of chicken.