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.
