Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Ingredients
2/3 cup chicken stock
1/3 cup heavy cream
2 tablespoons Dijon mustard
2 stems fresh tarragon, leaves removed and chopped
Salt and pepper
Preparation
Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, mustard, and tarragon. Bring up to a bubble and simmer until thickened enough to coat the back of a spoon, 3 to 4 minutes. Season with salt and pepper and pour over the cooked chicken or pork.
