Tarragon adds a fresh, spring taste and a bit of beautiful fresh liveliness to this recipe.
I love chicken recipes that are simple, yet taste like something you’d order at a nice restaurant. This is definitely one of those recipes!
Ingredients 1X2X3X
- 1 lb boneless, skinless chicken breasts
- sea salt and ground black pepper, to taste
- 1 Tbsp clarified butter or ghee
- 1 Tbsp olive oil or avocado oil
- 3 cloves of fresh garlic, chopped
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 1 cup of chicken bone broth
- 1 Tbsp Dijon mustard
- 1 handful of fresh tarragon, chopped
Instructions
- Lightly pound the chicken breasts to an even thickness and season on all sides with sea salt, and pepper.
- Melt the butter and add the oil to a large skillet over medium heat. Sear the chicken until golden and cooked through, then set aside. About 4 minutes per side depending on the thickness of your chicken.
- Set chicken aside on a plate.
- Meanwhile, in a small bowl whisk the Arrowroot and bone broth together until smooth.
- In the same preheated skillet add the garlic and saute for 30 seconds. Stir in your broth slurry, dijon mustard, and fresh tarragon. Allow your sauce to simmer for a couple of minutes to thicken up.
- Return your chicken back into the pan and spoon some sauce over the top. Simmer into the sauce for 1-2 minutes, or until hot.
- Enjoy!