Ingredients
6 boneless, skinless chicken thighs
2 T olive oil
3/4 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
1 T lemon juice
2 T dijon mustard
2 T chopped fresh tarragon
2 T chopped chives or green onion
Instructions
Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper, then brown for about 5 minutes per side. Remove from skillet.
Deglaze the pan with the wine, scraping the bits from the bottom of the pan. Allow to reduce to about half. Whisk the broth, cream, and mustard into the pan. Simmer for about 5 minutes, stirring occasionally. Stir in the tarragon and chives or green onions.
Return the chicken to the pan and spoon sauce over. Cook until chicken is heated through.
Serve chicken with sauce spooned on top.
