Tarragon Mustard Sauce (for chicken or pork)

By á-47

Ingredients

• 2/3 cup chicken stock
• 1/3 cup heavy cream
• 2 Tbsp. Dijon mustard
• 2 stems fresh tarragon, leaves removed and chopped
• salt and pepper

Preparation

Step 1

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, 3-4 minutes.

Season with salt and ppper and pour over the cooked chicken or pork.