Prep The Chicken (3–5 minutes) Pat the chicken dry with paper towels. Dry chicken browns better—simple but true. If using breasts, slice into cutlets (or gently pound to even thickness). Season both sides with salt and pepper.

Sear The Chicken (8–12 minutes total) Heat a large skillet over medium-high heat. Add olive oil (and a little butter if you want). Add chicken in a single layer. Don’t crowd the pan—work in batches if needed. Cook about 4–5 minutes per side for cutlets, until golden. Transfer to a plate. The chicken may not be fully cooked yet—that’s fine. Target doneness: chicken should reach 165°F at the thickest part by the end.

Sauté Aromatics (3–5 minutes) Reduce heat to medium. Add shallots and cook until softened, about 2–3 minutes. Add garlic and stir for 30 seconds—just until fragrant.

Deglaze And Build The Sauce (5–7 minutes) If using wine, pour it into the pan and scrape up browned bits. Let it simmer for 2–3 minutes to mellow. Add chicken broth and bring to a gentle simmer. Stir in Dijon mustard (if using). Pour in the heavy cream and stir until smooth. Add chopped tarragon and lemon zest. Keep the sauce at a gentle simmer. If it’s boiling hard, the sauce can act fussy.

Finish The Chicken In The Sauce (3–8 minutes) Return chicken (and any juices on the plate) to the skillet. Simmer gently until chicken reaches 165°F. Taste the sauce and adjust: salt, pepper, and more tarragon if you want. Finish with a small squeeze of lemon juice. That’s it. And yes—this is one of those meals where you’ll “just taste” the sauce three times.