Skillet Herbed Chicken with Mustard

Directions

1. In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
2. Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
3. Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
4. Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3. Serve as a sauce over the chicken.

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Reviews (73)

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52

BEACHPOET

May. 17, 2007

"I might call this "Poached Chicken with Tarragon". The chicken should be seasoned and browned and removed. The pan should then be deglazed with the wine and herbs (and a lot less tarragon!) Perhaps ad..." See mored a bit of butter to emulsify the sauce and then gently add the chicken back to heat and finish at a very low heat. "

40

ALIXOXO

Sep. 17, 2003

"this was VERY easy to make and quick to put together with simple ingredients. it was very tasty and the sauce was great. i would change the quantities of spices, there was a little too much tarragon t..." See moreo my taste."

32

Sarah

May. 17, 2007

"This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it. ..." See more"