Creamy Dijon Mustard Chicken

Step 1

Season the chicken with salt and pepper to taste, and lightly coat in flour.

Step 2

Melt the butter in a pan over medium heat, add the chicken and cook until lightly golden brown on both sides, about 2-4 minutes per side, before setting aside.

Step 3

Add the onion to the pan and cook in the butter until tender, about 3-5 minutes.

Step 4

Add the garlic and cook until fragrant, about a minute.

Step 5

Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon while the broth sizzles.

Step 6

Add the cream and mustards, and mix before adding the chicken back to the pan, bring to a boil, reduce the heat and simmer until the sauce thickens, about 5 minutes.

Step 7

Mix the tarragon in, season with salt and pepper to taste and enjoy!

Step 8

Season the chicken with salt and pepper to taste, and lightly coat in flour.

Step 9

Melt the butter in a pan over medium heat, add the chicken and cook until lightly golden brown on both sides, about 2-4 minutes per side, before setting aside.

Step 10

Add the onion to the pan and cook in the butter until tender, about 3-5 minutes.

Step 11

Add the garlic and cook until fragrant, about a minute.

Step 12

Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon while the broth sizzles.

Step 13

Add the cream and mustards, and mix before adding the chicken back to the pan, bring to a boil, reduce the heat and simmer until the sauce thickens, about 5 minutes.

Step 14

Mix the tarragon in, season with salt and pepper to taste and enjoy!