Chicken With Mustard Sauce
1 to 1ВЅ pounds boneless, skinless chicken breasts
2 teaspoons minced fresh thyme
1 teaspoon dried tarragon
Salt and freshly ground black pepper, to taste
1 tablespoon oil or cooking fat of choice, plus 1 tablespoon for sauce
1 to 2 small shallots, peeled and minced
Вј cup chicken stock
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
- Season the chicken breasts with thyme, tarragon, salt and pepper.
- Heat 1 tablespoon of the oil over medium-high heat in a large skillet that is already hot. Add the chicken breasts and cook for 4 to 5 minutes per side, or until the chicken is cooked through and has browned. Remove to a large plate and keep warm.
- To the skillet add the remaining 1 tablespoon oil and the shallots and stir, scraping up any browned bits left by the chicken. Stir in the chicken stock, mustard and vinegar, combining well.
- Serve the chicken topped with the mustard sauce.
VARIATIONS: If you prefer a creamy mustard sauce, add about a ВЅ cup of coconut milk in step 3.
