Chicken with Tarragon and Mustard Cream Sauce

Chicken breasts topped with a luscious cream sauce seasoned with mustard and enhanced with tarragon. Be sure to serve with rice or couscous to soak up the fabulous sauce.


1 tablespoon olive oil

1 tablespoon butter

2 whole chicken breasts, skinned, boned and halved

1/2 cup shallots, chopped

1/4 cup brandy

1 cup chicken broth

1/2 cup whipping cream


3 teaspoons grainy mustard

1 tablespoon fresh tarragon, chopped

salt and pepper, to taste

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Heat oil and butter in a large skillet. Add chicken and sauté about 8 minutes until browned on both sides. Transfer to a plate, keep warm.
Add shallots to same skillet and sauté until tender. Stir in brandy and cook 2 minutes. Add broth. Bring to a simmer. Add chicken breasts, cover and reduce heat to low. Simmer 10 minutes or until chicken is no longer pink inside. Transfer chicken to a platter. Cover with foil to keep warm.
Add cream, honey, mustard and tarragon to broth. Bring to a simmer, stirring until sauce thickens, about 3 minutes. Add salt and pepper to taste. Serve sauce over chicken.
Serves: 4