Chicken Dijon with tarragon cream sauce

• 4 boneless skinless chicken breastsabout 170g each, pounded to even thickness
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbs extra virgin olive oil
• 2 shallotfinely diced
• 3 garlic clovesminced
• 120 ml dry white wine
• 120 ml chicken brothstore-bought
• 2 tbs Dijon mustard
• 80 ml heavy cream
• 3 tbs fresh tarragonroughly chopped, plus extra for garnish
• 1 tbs unsalted butter

1. 1

   Season the chicken breasts on both sides with the kosher salt and black pepper. If your breasts are uneven in thickness, place them between plastic wrap and pound gently with the heel of your hand until about 2cm thick — this ensures even cooking.

   Tip: Even thickness is the secret to chicken that isn't dry on the thin end and raw in the middle.

2. 2

   Heat the olive oil in the skillet over medium-high heat until the oil shimmers and just barely starts to smoke. Lay the chicken breasts away from you and cook undisturbed until the undersides are deeply golden brown, about 5-6 minutes. Flip and cook until an instant-read thermometer reads 74°C (165°F) in the thickest part, about 4-5 minutes more. Transfer chicken to a plate and tent loosely — don't wipe out the skillet.

   Tip: Resist the urge to move the chicken — undisturbed contact with the hot pan builds that golden crust and flavorful fond.

3. 3

   Reduce heat to medium. Add the butter to the skillet with all that golden fond. Once it's melted and foaming, add the shallot and cook, stirring frequently, until softened and translucent, about 2 minutes. Add the garlic and stir until fragrant, about 30 seconds.

4. 4

   Pour in the white wine and scrape up every bit of fond from the bottom of the skillet with a wooden spoon. Let it bubble and reduce by about half — it should look syrupy and smell sharp, about 1-2 minutes. Add the chicken broth and let it simmer until reduced by a third, about 1 minute more.

   Tip: The fond is pure concentrated flavor — get every last bit off the pan.

5. 5

   Reduce heat to medium-low. Whisk in the Dijon mustard until smooth, then pour in the heavy cream and stir to combine. Let the sauce simmer gently until it coats the back of a spoon and has a silky, slightly thickened consistency, about 1-2 minutes. Stir in the chopped tarragon. Taste and adjust salt and pepper as needed.

   Tip: Don't boil the sauce once the cream and mustard are in — high heat can cause the mustard to turn bitter and the cream to break.

6. 6

   Nestle the chicken breasts back into the sauce along with any juices from the plate. Spoon the sauce over the chicken and let everything warm through for about 30 seconds. Transfer to plates, spoon extra sauce over each breast, and scatter the remaining fresh tarragon on top.

   Tip: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet over medium-low heat with a splash of broth to loosen the sauce.

• skillet (30cm (12-inch))
• instant-read thermometer
• cutting board

Per serving

Nutritional values are estimates only.