Frugal Foodie Mama: Chicken with Mustard Tarragon Sauce

This flavorful Chicken with Mustard Tarragon Sauce is a single serving take on a classic French dish...

I was provided with a copy of The Ultimate Cooking for One Cookbook for review. I was not compensated for this post in any other way. All opinions & thoughts expressed below are 100% my own. This post may contain affiliate links. Purchasing through them helps support this website.

With my son being in college and living on campus most of the year and my daughter being with her dad a least a few days each week now, I find myself needing to only cook for one a little more often these days. I actually don't mind it. Evenings to myself allows me to whip up some of my personal favorite dishes for dinner- you know, the ones that the kids won't touch with a 10 foot pole and crinkle up their noses at in disgust. ;)

I reserve those kid-free evenings to saute a salmon filet or tuna steak for myself. To serve quinoa as a side dish. To roast all the veggies and throw them on my plate. Neither of my kids are big seafood fans. They think quinoa is weird. And they are very specific about the types of vegetables they will allow on their dinner plate.

But I can only make the fish/quinoa/veggies combo or heat up leftovers for dinner so many evenings each week. That is why I was so happy when my food blogger friend, Joanie Zisk of One Dish Kitchen contacted me about checking out her new cookbook, The Ultimate Cooking for One Cookbook.

The Ultimate Cooking for One Cookbook is filled with 175 super easy single-serving recipes! Joanie covers everything in this cookbook, you all. From breakfast to chicken dishes to vegetarian options to desserts, you will have weeks & weeks of recipes perfectly portioned for one at your fingertips.

It was definitely difficult to choose just one recipe from this cookbook to share with you all, but I have been making this Chicken with Mustard Tarragon Sauce on repeat for the past few weeks now. It is such a super simple, yet flavorful dinner for one to whip up when you happen to be short on time.

Tender slices of chicken are tossed in a creamy, yet tangy sauce in this single serving take on a classic French dish. Serve it alongside quinoa & some oven roasted potatoes & asparagus, and you have an elegant, yet easy dinner for one.

The Ultimate Cooking for One Cookbook is filled with 175 super easy single-serving recipes! Joanie covers everything in this cookbook, you all. From breakfast to chicken dishes to vegetarian options to desserts, you will have weeks & weeks of recipes perfectly portioned for one at your fingertips.

Even though all of the recipes in this cookbook are tailored towards cooking for one, I have found that many of these recipes- the Chicken with Mustard Tarragon Sauce included- can be easily doubled or quadrupled when cooking for two or even four.

I have made this dish for the kids (obviously not with the side of quinoa- I made mashed potatoes instead, lol), and it was a hit all around. I have also whipped up this recipe for boyfriend & I for a date night-in on more than one occasion now. This recipe- like many of the recipes in The Ultimate Cooking for One Cookbook- is super versatile and can be easily adapted to when you do need to cook for more than one.

Yield: Serves 1

Author: Joanie Zisk

Chicken with Mustard Tarragon Sauce

This flavorful Chicken with Mustard Tarragon Sauce is a single serving take on a classic French dish.

Prep time: 5 min Cook time: 20 min Total time: 25 min

Ingredients:

1/2 tbsp cold butter
1 (6 ounce) boneless, skinless chicken breast, sliced into 1/2 inch slices
1/4 tsp Kosher salt
1/8 tsp freshly ground pepper
1/4 cup heavy cream
1 tsp Dijon mustard
1/2 tsp dried tarragon

Instructions:

How to cook Chicken with Mustard Tarragon Sauce

In a 10" inch skillet over medium heat, melt the butter for 30 seconds.
Sprinkle chicken with the salt & pepper and add to the skillet. Brown chicken all on sides, about 6 minutes total, until completely cooked through.
Transfer chicken to a large plate, cover, and set aside.
Add the cream to the skillet, scraping up brown bits from the sides of the skillet.
Stir in the mustard and tarragon. Cook over medium-low heat, stirring constantly, until sauce thickens slightly, about 5 minutes.
Add the chicken back to the skillet and stir to coat each piece in the sauce.
Transfer to a medium plate and serve.