Yield: 4 servings
Ingredients
4 (5 ounce) boneless, skinless chicken breasts, lightly pounded to even thickness
Sea Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 shallots, minced
1/3 cup dry white wine
1/3 cup low-sodium chicken broth
1 1/2 tablespoons fresh lemon juice
3 tablespoons whole-grained mustard
3/4 cup heavy whipping cream
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh chives
1 tablespoon minced fresh chervil
Directions
Preheat oven to 400°F with the rack in the center.
Pat chicken dry with paper towels and generously season with salt and pepper on all sides. To a large oven-proof skillet set over medium-high heat, add oil. When oil is shimmering, add chicken breasts to the skillet and cook until golden-brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet into the oven to roast until an inserted instant-read thermometer registers at 165°F (approximately 12 to 14 minutes). Transfer the chicken to a plate and tent with aluminum foil; reserving the skillet and set aside.
Return the skillet to the stove over medium heat and add shallots; cook until shallots are tender (about 2 minutes). Add the wine, chicken broth and lemon juice, using a silicone spatula to scrape any browned bits from the bottom of the pan. Bring the liquid to a boil and continue to cook until it has reduced by half. Reduce the heat to a simmer, stir in the mustard and cream and simmer until the sauce thickens and coats the back of the spoon (about 3 minutes). Add tarragon, taste and adjust seasoning with salt and pepper.
To serve: Place chicken breasts on dinner plates and spoon sauce over each one...serve immediately.
Bon Appétit!