Preheat oven to 350°F. Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat. Sprinkle chicken with garlic powder, and pepper to taste; add to skillet. Cook 3 minutes per side or until browned. Remove from heat.
Place chicken on a rimmed baking sheet. Bake 10 minutes or until an instant-read thermometer registers 165°F. Transfer to a platter.
Meanwhile, for the sauce, return skillet to medium-high heat. Add oil and shallot; sauté until softened. Whisk in mustard, broth and tarragon. Cook and stir 3 minutes or until reduced by half. Add half-and-half; bring to a simmer. (Do not boil.) Reduce heat; cook just until heated through and slightly thickened. Season with pepper to taste.
Place chicken on 2 individual plates. Spoon with sauce, and serve.
Make it a meal: Serve with steamed green beans and steamed wild rice blend.
Ingredients
Directions
Preheat oven to 350°F. Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat. Sprinkle chicken with garlic powder, and pepper to taste; add to skillet. Cook 3 minutes per side or until browned. Remove from heat.
Place chicken on a rimmed baking sheet. Bake 10 minutes or until an instant-read thermometer registers 165°F. Transfer to a platter.
Meanwhile, for the sauce, return skillet to medium-high heat. Add oil and shallot; sauté until softened. Whisk in mustard, broth and tarragon. Cook and stir 3 minutes or until reduced by half. Add half-and-half; bring to a simmer. (Do not boil.) Reduce heat; cook just until heated through and slightly thickened. Season with pepper to taste.
Place chicken on 2 individual plates. Spoon with sauce, and serve.