Creamy Dijon-Tarragon Chicken & Potato Sauté with Black Eyed Pea Flour. Season chicken with salt and pepper, and place in the skillet. Stir cream into the pan, scraping up brown bits. Pour in heavy cream and tarragon.

Return the pan to heat and add butter. Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your wooden spoon to scrape any caramelised bits from the pan. Simmer gently for a few minutes and then taste for seasoning. You can cook Creamy Dijon-Tarragon Chicken & Potato Sauté with Black Eyed Pea Flour using 0 ingredients and 0 steps. Here is how you cook it.

Ingredients of Creamy Dijon-Tarragon Chicken & Potato Sauté with Black Eyed Pea Flour

Bring to a boil adn reduce to a simmer. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring. Season the chicken breasts with salt and pepper. Heat up your pan to medium-high and melt butter and oil.

Creamy Dijon-Tarragon Chicken & Potato Sauté with Black Eyed Pea Flour step by step

Sear the chicken breasts until brown on both sides. Transfer to a plate and tent with foil. Season chicken with seasoning salt and pepper. Transfer to a plate; set aside. To the same pan or skillet, add the bacon and fry until crispy.