Chicken Breast with Mustard Tarragon Cream Sauce

Here is a chicken dish that tastes like you spent a lot of time making but it really only takes about 30-45 minutes from start to finish. Even if you do not like mustard this is still a hit. It is pretty light as the fresh tarragon blends nicely with the mustard and cream to give this dish a delicious, unique flavor. This literally is “Winner, Winner Chicken Dinner”!

1 tbsp ghee
2 lbs chicken breast
1 tsp salt
1/2 tsp pepper
1/4 cup chopped shallots
1 cup low-sodium chicken broth
1/2 cup organic heavy (whipping) cream
3 tsp chopped fresh tarragon
1 tbsp Dijon mustard

Melt the ghee in heavy large skillet over med-high heat. Sprinkle the chicken with salt & pepper. Brown the chicken breast about 5 minutes on each side then transfer to a plate.
Add shallot to the same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Whisk in broth. Return chicken breast to skillet. Cover and simmer until chicken is cooked, about 10-12 minutes. Transfer chicken to platter when cooked.
In the skillet, whisk cream, tarragon, and mustard into broth with shallots. Increase heat to high and bring to a boil until sauce is thickened, about 2 minutes. Pour sauce over chicken on platter and serve.

Nutrition Facts (per 6oz chicken with 2 tbsp sauce): 475 calories, 27g fat, 4g carbs, 51g protein