Creamy Mustard Chicken for One
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Bite-size chicken browned in butter and finished in a creamy Dijon and tarragon sauce.
Ingredients
- 1 tablespoon salted butter
- 1 (6-ounce) boneless skinless chicken breast in 1-inch cubes
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon dried tarragon
- Optional: cooked rice or pasta
Equipment
- skillet
Directions
- Melt the butter in a 10-inch skillet over medium heat.
- Season the chicken with the salt and pepper. Cook it in the butter for about 6 minutes, turning now and then, until it reaches 165°F.
- Move the chicken to a plate to keep warm and turn the heat to medium-low.
- Pour the cream into the skillet and scrape up the browned bits. Stir in the mustard and tarragon.
- Simmer for about 5 minutes, stirring, until the sauce coats a spoon. Put the chicken back in and spoon the sauce over it. Serve as is or over rice or pasta.
Nutrition
Serving: 311g | Calories: 715kcal | Carbohydrates: 4g | Protein: 42g | Fat: 59g | Saturated Fat: 36g | Trans Fat: 1.9g | Cholesterol: 289mg | Sodium: 847mg | Potassium: 706mg | Fiber: 0.3g | Sugar: 3.5g | Vitamin A: 2175IU | Vitamin C: 0.9mg | Calcium: 99mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast counted as raw chicken breast, Dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.