Tarragon Mustard Chicken

My step-mom, Sharon, sent over this recipe for Tarragon Mustard Chicken, one of her go to dinners (as you can see by the delightfully well-loved recipe sheet). It looked yummy, so I made it. But it wasn't yummy. It was, as Cory puts it, "the best f***ing chicken EVER". Once swearing is involved in a meal critique, I'd say jackpot hit.

It may not be the prettiest chicken dish ever, but it really is very easy, and ridiculously delicious.

Tarragon Mustard Chicken
Recipe adapted from Chef Rodolfo

8 pieces Chicken Breast (or pork loin slices if you prefer)
1 tsp Yellow Mustard Seeds, crushed
1 tbsp Soy Sauce
Salt and Pepper to taste
1 tbsp Butter
1 tbsp Grapeseed Oil (or Olive Oil)
2 tbsp Green Onions, finely minced
1 tsp Fresh Tarragon Leaves, coursely chopped
2 tbsp Dijon Mustard
1/3 cup Cream
1/4 cup Extra Dry White Vermouth

Season the meat with the soy sauce, sugar, salt and pepper (mix it in a bowl and soak the meat in to soak while you gather and prepare the other ingredients). Rub meat with the mustard seeds and press the seeds in on one side.

In a fry pan, add the oil and butter and sear the meat, starting on the side with the mustard seeds. Keep cooking and turning them until fully cooked, about 5-8 minutes. Set aside and keep warm.

In the same pan, cook the onions for a minute, add the vermouth and whisk in the pan to release all the crusty goodness from the pan (technically, this is called deglazing the pan, but there is no need to get overly fancy). Add the remaining ingredients and simmer slowly until you have a nice smooth sauce for your chicken. Add the cooked meat, with any released juices, coat with the sauce and serve.




Enjoy!