Pan-Roasted Chicken with Tarragon Mustard Cream | Sonoma-Cutrer Vineyards
The mustard and tarragon are classic ingredients to pair with Chardonnay with its lovely balanced fruit.
Ingredients
- 4 skin-on boneless chicken breasts
- 2 tbsp butter
- 1 tbsp olive oil
- 2 c chicken stock (homemade or canned)
- 1/2 c dry white wine
- 2 tbsp grainy Dijon mustard
- 2/3 c crème fraîche or heavy cream
- 2 tsp fresh chopped tarragon (1 teaspoon dried)
- Salt free seasoning mix
- Sea salt, freshly ground pepper
- Fresh watercress
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