This Tarragon and Stone Ground Mustard Chicken and Rice is a simple yet sensational ONE POT fall comfort food dish!
Add flour, salt, pepper and paprika to a Ziploc bag. Toss until well combined. Add the chicken pieces and toss until well coated.
Add the butter to a large, deep skillet and cook over medium-high heat until melted. Add the chicken pieces (throw away any remaining flour in the Ziploc bag) in batches and sear until browned and no longer pink inside, about 7-8 minutes. Remove all cooked chicken with a slotted spoon to a plate.
To the same skillet, add the garlic and cook over medium heat for one minute, stirring often. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan, cooking for about 4 minutes. Add the broth, cream and mustard. Bring to a boil, then reduce the heat to a simmer and cook until reduced and slightly thickened, about 8 minutes.
Add the chicken, any juices from the plate, the rice and the tarragon. Stir until well combined. Continue to cook until heated through. add salt and pepper to taste. Serve immediately.