(This is a very old recipe that has been removed from the site, but I am keeping the printer-friendly recipe here for people who were fans of the recipe. You might also like Grilled Tarragon Mustard Chicken if you’re a fan of these flavors.)

Makes four servings. This recipe is very low in carbs.


  • 4 boneless-skinless chicken breasts
  • 1 T olive oil (use more or less, depending on your pan)
  • salt and pepper, plus other seasonings of your choice to season chicken (see notes)
  • 1/2 cup chicken stock (see notes)
  • 1/3 cup half and half
  • 1 T Dijon mustard
  • 3 tsp. finely chopped fresh tarragon (preferably French tarragon)


  1. Trim all visible fat and tendons from chicken breasts. (I save these scraps in the freezer until I get enough to make chicken stock.)
  2. If chicken breasts are quite thick, pound them with a meat mallet or other heavy object until they are about 3/4 inch thick.
  3. Season chicken with seasonings of your choice, I used Szeged Chicken Rub (affiliate link) and pepper, but no salt.)
  4. Wash tarragon leaves and finely chop with chef’s knife.
  5. Heat olive oil over medium-high heat in a heavy frying pan just big enough to hold all the chicken without crowding.
  6. Add the chicken and cook until chicken is cooked through and well-browned, about 10 minutes. (Actual cooking time will depend on your pan and how high you have the heat.)
  7. Remove chicken to a plate and tent with foil to keep warm.
  8. Add chicken stock to pan, scraping off any browned bits, and cook until reduced by half, about 2-3 minutes.
  9. Whisk in mustard, tarragon, half and half and any juices from the chicken which have accumulated on the plate and cook until slightly thickened, about 2 minutes more.
  10. Serve immediately, with some of the sauce drizzled over each piece of chicken.


I used Szeged Chicken Rub (affiliate link) and pepper to season the chicken, but no salt.

I used homemade chicken stock, but you could use canned chicken broth (affiliate link), preferably low sodium

Recipe adapted from Martha Stewart’s Great Food Fast.

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