- Cook Time
- Prep Time
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons plus 1 teaspoon dijon mustard
- Salt and pepper
- 1 orange, peel and pith discarded, cut into segments
- 1 1/4 pounds skinless, boneless chicken breast
- 1/3 cup heavy cream
- 1/2 teaspoon chopped fresh tarragon
- 1 head red-leaf lettuce, torn
In a large bowl, whisk together 1 tablespoon olive oil, 1 tablespoon vinegar and 1 teaspoon mustard; season with salt and pepper. Add the orange segments.
Season the chicken with salt and pepper. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden and cooked through, 12 to 15 minutes; transfer to a plate and cover to keep warm.
Lower the heat to medium and add the remaining 1 tablespoon vinegar to the pan, scraping up any browned bits. Whisk in the cream, the remaining 2 tablespoons mustard and the tarragon and cook until slightly thickened, about 1 minute.
Add the lettuce to the orange mixture and toss to coat. Slice the chicken against the grain 1/2 inch thick and divide among 4 plates. Spoon the sauce over the chicken and serve with the salad.