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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Clean the chicken breasts, season them lightly with salt, and coat them with a bit of flour.
Heat a pan with a little butter and place the chicken breasts in it.
Cook on both sides to seal the meat, then deglaze the pan with white wine and add the lemon juice.
In a separate pan, combine the heavy cream, Dijon mustard, and tarragon.
Cook over medium heat until the sauce thickens slightly to a semi-thick consistency.
Heat a pan with a bit of butter and add the potatoes, which have been previously steamed.
Cook for a few minutes, stirring occasionally.
Remove from heat and season with salt and pepper.
Serve each chicken breast on a plate, topped with a bit of mustard sauce.
Pair with one or two potatoes, and add a touch of color with some tarragon or rosemary leaves.
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Use high-quality Dijon mustard for the best flavor.
Ensure the sauce reaches a semi-thick consistency for optimal texture.
Steam the potatoes beforehand to reduce cooking time in the pan.
Deglaze the pan properly to capture all the flavors from the chicken.
Can I use a different type of mustard?
Yes, but Dijon mustard is recommended for its unique flavor and texture.
What can I substitute for heavy cream?
You can use half-and-half or a non-dairy alternative like coconut cream.
How do I know when the sauce is ready?
The sauce should thicken slightly and coat the back of a spoon.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used, but adjust the cooking time as they may take longer.
What other sides can I pair with this dish?
Mashed potatoes, French fries, or a fresh green salad are great options.
