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Mustard Tarragon Chicken Skillet 🍋🌱
A Bright, Tangy, & Vibrant Springtime Chicken Dish to make and ENJOY this weekend!
Tarragon adds a fresh, spring taste and a bit of beautiful fresh liveliness to this recipe.
I love chicken recipes that are simple, yet taste like something you’d order at a nice restaurant. This is definitely one of those recipes!
➡️ What to serve with your mustard tarragon chicken:
➡️ Rachel’s Tips:
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up really nicely.
Here’s how:
Place your boneless chicken cutlets between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.
This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.
Refrigerate up to 3-4 days. This chicken is AWESOME for meal prep bowls.
🧈 Here’s How To make your own Ghee:
4 servings
Ingredients:
- 1 lb boneless, skinless chicken breasts
- sea salt and ground black pepper, to taste
- 1 Tbsp clarified butter or ghee
- 1 Tbsp olive oil or avocado oil
- 3 cloves of fresh garlic, chopped
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 1 cup of chicken bone broth
- 1 Tbsp Dijon mustard
- 1 handful of fresh tarragon, chopped
Instructions:
Lightly pound the chicken breasts to an even thickness and season on all sides with sea salt, and pepper.
Melt the butter and add the oil to a large skillet over medium heat. Sear the chicken until golden and cooked through, then set aside. About 4 minutes per side depending on the thickness of your chicken.
Set chicken aside on a plate.
Meanwhile, in a small bowl whisk the Arrowroot and bone broth together until smooth.
In the same preheated skillet add the garlic and saute for 30 seconds. Stir in your broth slurry, dijon mustard, and fresh tarragon. Allow your sauce to simmer for a couple of minutes to thicken up.
Return your chicken back into the pan and spoon some sauce over the top. Simmer into the sauce for 1-2 minutes, or until hot.
Enjoy!
💚Rachel
Ingredients
- 1 lb boneless, skinless chicken breasts
- sea salt and ground black pepper, to taste
- 1 Tbsp clarified butter or ghee
- 1 Tbsp olive oil or avocado oil
- 3 cloves of fresh garlic, chopped
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 1 cup of chicken bone broth
- 1 Tbsp Dijon mustard
- 1 handful of fresh tarragon, chopped
Instructions
- Lightly pound the chicken breasts to an even thickness and season on all sides with sea salt, and pepper.
- Melt the butter and add the oil to a large skillet over medium heat. Sear the chicken until golden and cooked through, then set aside. About 4 minutes per side depending on the thickness of your chicken.
- Set chicken aside on a plate.
- Meanwhile, in a small bowl whisk the Arrowroot and bone broth together until smooth.
- In the same preheated skillet add the garlic and saute for 30 seconds. Stir in your broth slurry, dijon mustard, and fresh tarragon. Allow your sauce to simmer for a couple of minutes to thicken up.
- Return your chicken back into the pan and spoon some sauce over the top. Simmer into the sauce for 1-2 minutes, or until hot.
- Enjoy!
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