Mustard and Tarragon Chicken Breasts with Celeriac Mash
By Dominic Lamirande
Reinvent your weeknight dinner with this French-inspired chicken recipe featuring Dijon mustard and fresh tarragon. A dish that is as elegant as it is quick to prepare! As a side, I’m serving a light, refined alternative: a silky celeriac purée finished with a drizzle of olive oil.
Chicken with Mustard and Tarragon Sauce over Celeriac Mash
This complete meal strikes the perfect balance between lean protein and a refined side dish. At the heart of the dish are tender, beautifully seared chicken breasts, generously coated in a creamy Dijon mustard and fresh tarragon sauce.
After searing the meat, I use the pan drippings to build a quick base. Deglazing with chicken broth, combined with a splash of milk and the punchy kick of Dijon mustard, creates a rich, luscious sauce. A final addition of fresh tarragon (or basil) brings that essential aromatic signature.
To accompany this French classic, we’re skipping traditional starches in favor of a silky celeriac purée: a flavorful, low-carb alternative emulsified with extra-virgin olive oil. I truly love its subtle sweetness, which makes for a wonderful change from ordinary potatoes.
Tips for a perfect recipe
-
Drain the celeriac thoroughly: celeriac naturally holds onto a lot of water. Make sure to drain it very well in a colander after boiling, and only add the reserved cooking water a little bit at a time when pureeing so the mash stays rich, silky, and thick rather than runny.
-
Control your heat when adding the dairy: when adding the milk and mustard to the pan roux, keep the heat at medium-low and whisk continuously. This ensures a smooth, glossy sauce without any lumps or risk of the dairy curdling.
-
Add fresh herbs at the very end: stir in your freshly chopped tarragon (or basil) right before serving. Heat dulls the delicate volatile oils in fresh herbs, so adding them off-heat locks in that bright, vibrant aroma.
Why make this recipe?
-
Chef-style sauce: the blend of broth, milk, and Dijon mustard creates a rich, clinging sauce that builds on the chicken’s pan drippings for incredible depth of flavor.
-
Discovering celeriac: if you’ve never tried this purée, I highly recommend it! It’s lighter than potatoes, silky smooth, and its subtle nutty flavor pairs wonderfully with olive oil.
-
The magic of tarragon: this herb brings a refined, subtly aniseed note that elevates a simple creamy chicken dish. You can easily substitute tarragon with fresh basil!
-
Ready in 35 minutes: from prep to plate, everything comes together in record time! Ideal for busy weeknights when you refuse to compromise on quality.
Drop the diced celeriac into a pot of boiling salted water. Cook for about 15 to 20 minutes, or until very tender when pierced with the tip of a knife.
Drain thoroughly. Pass through a potato ricer or blend in a food processor until smooth. Drizzle in the olive oil while mixing. Season with salt and pepper to taste.
In a large pan over medium-high heat, melt the oil or butter. Season the chicken breasts with salt, pepper, and one tablespoon of the flour. Sear for about 3 minutes per side until golden brown and cooked through in the center. Remove from the pan and keep warm under a tent of aluminum foil.
In the same pan, add the remaining tablespoon of flour and stir to form a roux. Deglaze with the chicken broth, scraping up all the delicious pan drippings. Let reduce over medium heat for 2 to 3 minutes. Whisk in the milk and Dijon mustard for about 1 to 2 minutes until the sauce thickens. Adjust the seasoning, stir in the tarragon or basil, and return the chicken to the pan to coat.
Serve immediately alongside the silky celeriac mash.
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.