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

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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