Categories: Dressings/Sauces

Ingredients

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

Directions

1. Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the chicken stock, heavy cream, Dijon, 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.

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