Chicken with tarragon cream sauce

Ingrédients

• 2 chicken fillets (each approx. 180 g)
• Salt and freshly ground pepper
• 1 tbsp butter
• 1 tbsp sunflower oil
• 1 shallot, finely chopped
• 100 ml dry white wine
• 100 ml chicken stock
• 150 ml heavy cream
• 1 tbsp Dijon mustard
• 2 tbsp fresh tarragon, finely chopped

Préparation

1. 1

   Take the chicken fillets out of the fridge 20 minutes before cooking. Pat them dry with paper towels and season well with salt and pepper on both sides.Heat the frying pan over high heat. Add the butter and oil and wait until the butter foams and just starts to brown.Place the chicken fillets in the pan and then don't touch them. Let them cook undisturbed for 4 to 5 minutes on high heat until a firm, golden-brown crust has formed.Turn the chicken over and cook another 3 to 4 minutes over medium heat. Check that the chicken is cooked through: the internal temperature should be 75°C. Place the chicken on a plate and loosely cover with aluminum foil.Keep the heat at medium. Add the shallot to the same pan and sauté it for 1 minute while loosening the browned bits from the bottom.Deglaze with the white wine. Let the wine reduce for 2 minutes until only a few tablespoons remain.Add the chicken stock and let it reduce for another 2 minutes. Then pour in the heavy cream and bring the sauce to a simmer.Let the sauce gently simmer for 3 to 4 minutes until slightly thickened. Stir in the fresh tarragon and the Dijon mustard. Taste and season with salt and pepper.Return the chicken fillets to the sauce and warm them through for 1 more minute. Serve immediately, with mashed potatoes or thin fries and a green salad.