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Creamy Mustard and Tarragon Chicken

Creamy Mustard and Tarragon Chicken

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
blancdeblanc

blancdeblanc

These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
  2. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
  3. Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
  4. Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
32

naples34102

6/27/2011

No "ifs, ands or buts" about it - this is absolutely a beautiful, 5-star perfect dish and frankly, I'm surprised more people haven't discovered it. I added some garlic along with the onion and doubled up on the sauce but I didn't and wouldn't alter anything else about this recipe at all. Why mess with perfection? Everything is right with this recipe from the ingredients, to the instructions for its preparation, to the cooking time. And it is just SO delicious! The chicken is moist and tender and the sauce rich and velvety smooth, with well chosen ingredients that all combine into something simply sublime - how can you go wrong with a sauce made pf chicken broth,wine, Dijon, sour cream and tarragon? Hubs and I were really impressed - but more important, we thoroughly enjoyed every bite.

mrsmiz
16

mrsmiz

9/23/2010

I will make this again. I do think that pounding the chicken breasts flat and adding mushrooms would be good improvements, but, as-is, the recipe is a keeper. FYI, I made the same amount of sauce for half the amount of chicken, and I am glad I did.

BAJATHECAT
14

BAJATHECAT

7/19/2010

This recipe is wonderful. The marriage of dijon and tarragon is rich, yet not overwhelming. As other reviewers suggested, I added mushrooms. Great for texture and additional flavor. One caution, the sauce reduces very quickly - next time I will double the sauce ingredients and increase the amount of sour cream. Served this over homemade egg noodles. My guests had many compliments. This is a keeper.

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