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Mustard Tarragon Chicken Skillet

Servings: 4

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!