Poulet À La Moutarde (french Creamy Dijon Chicken)

Pat the 20 chicken breasts dry with paper towels and season evenly on both sides with 2 tablespoons of kosher salt and 1 tablespoon of black pepper.

Heat 1/4 cup olive oil and 1/4 cup unsalted butter in two large Dutch ovens or heavy-bottomed wide pots over medium-high heat. Sear the chicken breasts in batches so you do not crowd the pan, cooking for about 4 minutes per side until golden brown. Transfer the browned chicken to a large baking sheet and set aside.

Lower the heat to medium. Divide the 2 1/2 cups of minced shallots between the two pots and sauté for 3 to 4 minutes until softened. Add the 10 minced garlic cloves and cook for 1 minute until fragrant.

Pour 1 1/2 cups of dry white wine into each pot (3 cups total) to deglaze, scraping up the browned bits from the bottom. Simmer for 5 minutes until the wine is reduced by half.

Add 2 cups of chicken broth to each pot (4 cups total) and simmer for another 5 minutes.

Reduce the heat to low. In a large bowl, whisk together the 3 cups of heavy cream, 1 cup Dijon mustard, and 1/2 cup whole grain mustard. Divide this mixture evenly between the two pots, whisking constantly until a smooth sauce forms.

Return the chicken breasts and any resting juices to the pots. Simmer gently for 10 to 15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.

Remove from heat, garnish with 1/2 cup chopped fresh tarragon, and serve immediately with plenty of sauce.