For 4 people
For 4 people
Start by preheating the oven to 180°C.
Cook the chicken breasts in a tablespoon of oil for 5 minutes.
Then bake them for 10 minutes and set them aside.
In the same pan, melt the shallots, then pour in the dry white wine, then let it reduce.
Add the broth and cook for 10 minutes.
Strain the sauce, stir in the cream and cook for another 5 minutes.
Then add the mustard and season with salt and pepper.
Sprinkle with chopped tarragon before serving.
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