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!