Yield 4-6 servings

Tender chicken in a delicious Dijon cream sauce!  We had this one night while the kids were staying with my parents.  I served it with sautéed spinach on the side and it was so good!


  • 3 tablespoons Olive Oil
  • 2 skinless boneless chicken breasts, 4 boneless skinless chicken thighs.
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons chopped shallots
  • ¾ cup dry white wine
  • 2 Tbsp of Robin Hood Gluten Free Flour
  • 2/3 cup gluten free chicken broth (I prefer Safeway or Kitchen Basics)
  • ½ cup of Evaporated Milk.  I use this in place of Whipping cream
  • 3 Tbsp Dijon Mustard
  • 2 Tbsp Chopped Fresh Tarragon – This dish is so much better when the tarragon is fresh.


Tenderize the chicken breast with a mallet.  Cut the breast in half to yield four breast pieces.  Season all the chicken pieces all over with the salt and pepper.  Heat 1 Tbsp of  Olive Oil in a large non-stick frying pan over medium high heat. Add chicken  and sear both sides until golden brown, about 6 minutes per side; set the chicken aside and pour off the fat from the pan, do not wipe the pan clean. 

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Keep the frying pan at medium high heat and warm 1 Tbsp of olive oil in the already hot pan.  Add the shallots and sauté for a couple of minutes and then add the wine.  Reduce to a simmer and cook until the liquid reduces to about half. 

In a separate bowl whisk together broth, evaporated milk, mustard and flour.  Then add to the wine reduction.  Combine together until the sauce thickens (should take 4-5 minutes).  Then add the tarragon and season with salt and pepper to taste.

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Add the chicken back into the pan and toss it well with the sauce.  Continue to cook until the chicken is cooked through. 

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Serve immediately.

This dish would taste best with rice or with a nice salad or sautéed spinach on the side.  We have only had it once, but I’ve cooked it a second time for this week it was super delicious!

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