This French-Style Chicken Saute Is an Easy Party Dish

A tasty blend of Dijon mustard and fresh tarragon is a highlight of this chicken dish. Maren Caruso/TNS

Through the years, this has been my standby dinner party dish for both small and large gatherings. I like to make this at the beginning of springtime or when fresh tarragon makes its appearance at the market.

Seriously simple to make a few hours ahead, this French-style chicken sauté has a tasty blend of Dijon mustard and fresh tarragon. (If you can’t find fresh, use the dried, but remember that dried herbs are three times more potent than their fresh alternatives, so add accordingly.) Tarragon and mustard are a happy flavor marriage. The addition of cream tempers the tart mustard and gives the sauce the right balance. Feel free to use fresh whipping cream or crème fraîche here.

Dijon mustard has two varieties: creamy and whole grain. I prefer whole-grain Dijon mustard for this recipe, as it adds a welcome texture. Make sure the chicken breasts are nicely browned but not overcooked. An important technique in browning chicken is not to crowd the pan, or the chicken will steam instead of brown.

Serve this with herbed farro, roasted potatoes, or rice pilaf. Braised spinach or French green beans complement the chicken. To drink: An unoaked chardonnay or a sauvignon blanc would be a lovely accompaniment.

Chicken Dijonnaise

Note: This dish can easily be doubled or tripled for a crowd; just make sure to use a larger skillet or two skillets. The reduced liquid in the recipe should be doubled or tripled.

Serves 4 to 6

• 3 tablespoons unsalted butter, divided
• 2 tablespoons oil, divided
• 3 boneless, skinless chicken breasts, halved, about 6 ounces each (a total of 6 halves)
• 2 medium shallots, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken stock
• 2 medium cloves garlic, minced
• 3/4 cup whipping cream or crème fraîche
• 3 tablespoons whole-grain Dijon mustard
• 2 tablespoons finely chopped fresh tarragon or 2 teaspoons dried leaf
• Salt and ground white pepper, to taste
• 1 tablespoon chopped parsley, garnish

In a large skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium-high heat. Add chicken breasts and saute over medium-high heat until golden brown on both sides; this ensures that the juices will be seared in. Remove from skillet to a dish and lightly cover with foil to keep warm.

Add remaining butter and oil to skillet and heat until foamy. Add shallots and saute about 2 minutes, or until softened. Add wine, stock, and garlic, and bring to a boil. Boil until liquid is reduced to about 1/2 cup.

Whisk in cream and mustard; bring to a boil. Cook until slightly thickened. Add tarragon, salt, and pepper, and whisk well. Taste for seasoning.

Return chicken breasts and extra juice from chicken to skillet and cook about 5 minutes longer, until the chicken is opaque throughout, depending upon the thickness. Place on a platter and garnish with fresh parsley.

Advance preparation: The dish may be prepared up to two hours ahead through Step 3 and kept at room temperature; keep chicken well covered.

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