Chicken with Creole Mustard Cream Sauce

• 6 large boneless, skinless chicken-breast halves, trimmed
• Kosher salt
• Freshly ground black pepper
• 1/2 cup plus 1 teaspoon all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup Chicken Stock (page 28), plus more as needed
• 2 large shallots, finely chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• Juice of 1 lemon
• 2 tablespoons Creole mustard (see page 93)
• 3 tablespoons finely minced fresh tarragon leaves, plus sprigs for garnish

1. Rinse the chicken, pat dry with paper towels, and season with salt and pepper.
2. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess.
3. Discard leftover flour.
4. Heat the olive oil and butter in a large skillet over mediumhigh heat.
5. Saute the chicken, turning once, until nicely browned on both sides, about 10 minutes total.
6. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes.
7. (Check to make sure the pan juices dont run dry.
8. If necessary, add a bit of stock to prevent scorching.)
9. Transfer the chicken to a plate, and tent with foil.
10. Add the shallots to the skillet, and cook, stirring, until softened.
11. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes.
12. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
13. Return the chicken to the pan along with the minced tarragon.
14. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes.
15. Serve the chicken over rice, drizzling the remaining sauce over the top.
16. Garnish with sprigs of tarragon.

kosher salt, freshly ground black pepper, flour, olive oil, butter, chicken, shallots, white wine, heavy cream, lemon, creole mustard, tarragon

Taken from www.epicurious.com/recipes/food/views/chicken-with-creole-mustard-cream-sauce-375322 (may not work)