|Source||City Market Prepared Foods|
|Prep time||5 minutes|
|Cooking time||20 minutes|
|Total time||25 minutes|
This recipe makes a delicious sauce to highlight sautéed chicken. It was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.
Season chicken with salt and pepper. Heat sauté pan with olive oil to smoking point. Add chicken to pan and sauté until cooked through, about 10-12 minutes, turning once twice. Transfer cooked chicken to a plate and keep warm.
Deglaze sauté pan with wine and cook 2 minutes. Add chicken stock and continue to cook until liquid has reduced by half. Whisk in cream and Dijon mustard, cook for about 2 minutes until slightly thickened. Whisk in tarragon.
Add chicken back to pan and toss to coat. Serve chicken on plate and pour sauce over chicken as well.