Chicken in Tarragon Dijon Sauce

Chicken in Tarragon Dijon Sauce

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"There's a reason this dish is a classic. The fresh taste of the tarragon pairs so beautifully with the coarse grain mustard in this silken creamy sauce."

Ingredients

20 m {{adjustedServings}} servings 364 cals
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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Combine flour, salt and pepper in a shallow bowl. Set aside 1/2 teaspoon (2 mL) of flour mixture. Coat chicken in flour mixture, shaking off excess. In a large frying pan, melt butter over medium-high heat. Add chicken to the pan; cook, turning twice, 10 to 15 minutes or until no longer pink inside and deep golden on the outside. Remove the chicken to a plate; keep warm.
  2. Sprinkle reserved 1/2 teaspoon (2 mL) flour into pan; stir for 30 seconds. Stir wine into pan, scraping up any browned bits. Cook until wine is almost evaporated. Stir in mustard. Pour in cream; cook for 1 minute or until thickened. Stir in tarragon. Season to taste with salt and pepper
  3. Plate chicken and pour sauce over top.

Footnotes

  • Tip
  • This recipe would go beautifully with fresh asparagus as both can be cooked so quickly.
  • Variation
  • Try turkey or pork cutlets in place of chicken.
  • 1 1/2 tablespoons regular Dijon mustard can be substituted for the 2 tablespoons coarse grain Dijon mustard.
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