Chicken Paillardes with Mustard Cream Tarragon Sauce
Elevate your dinner table with this elegant yet approachable Chicken Paillardes with Mustard Cream Tarragon Sauce. Tender chicken breasts are pounded thin and pan-seared to golden perfection, creating the foundation for a rich and velvety sauce that combines Dijon mustard, heavy cream, and the delicate anise-like notes of fresh tarragon. A splash of dry white wine adds a bright, sophisticated touch, while minced shallots deepen the flavor. This restaurant-worthy dish comes together in just 35 minutes, making it perfect for both weeknight dinners and special occasions. Serve it with a side of roasted vegetables or buttery mashed potatoes to soak up every luscious drop of the sauce, and finish with a sprinkle of fresh parsley for a stunning presentation. This recipe is a must-try for fans of French-inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely minced
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch.
Season both sides of the chicken with salt and pepper. Lightly dredge each piece in the flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts (cook in batches if necessary to avoid overcrowding the pan). Cook for 3-4 minutes per side until golden brown and fully cooked. Transfer the chicken to a plate and keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced shallot and sauté for 1-2 minutes, stirring, until softened.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly.
Add the chopped tarragon and stir to combine. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the chicken to the skillet, spooning the sauce over the top. Cook for 1-2 minutes more to reheat the chicken.
Serve the chicken on warm plates with the mustard cream tarragon sauce spooned generously over the top. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2284 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
