42 Ratings
  • 5 Rating Star 28
  • 4 Rating Star 11
  • 3 Rating Star 2
  • 2 Rating Star 1

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

Directions

  • 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.

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  • 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.

  • 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.

  • Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Cook's Notes:

You can substitute dried tarragon for fresh, just use 1 teaspoon.

I keep dry white vermouth in my cabinet. It's a fortified wine that is shelf stable and a great substitute for white wine in recipes.

Nutrition Facts

301.46 calories; 34.65 g protein; 11.02 g carbohydrates; 9.7 g fat; 93.51 mg cholesterol; 226.63 mg sodium.Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

06/27/2011
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.
(34)

Most helpful critical review

02/20/2013
I must have done something wrong. I reread the other reviews and everyone else loved it. My chicken was nice and crispy until I put it back in the sauce to finish cooking then became all soft. My sauce was thick enough not much of it though. The problem may have been I made it early & then just reheated when hubby was ready to eat. If I try it again I'd just fry the chicken completely then make the sauce to put over it. Not sure I'll try again though. My hubby prefers the Honey Lime Chicken on this site and compares all other chicken recipes to that one.
(2)
42 Ratings
  • 5 Rating Star 28
  • 4 Rating Star 11
  • 3 Rating Star 2
  • 2 Rating Star 1
06/27/2011
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.
(34)
09/23/2010
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.
(17)
07/19/2010
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.
(16)
02/03/2010
This recipe was a hit at our house. Next time I will add mushrooms for texture. I served it with cous cous and steamed broccoli. There is enough sauce to dress up the broccoli even for veggie haters to enjoy!
(11)
11/24/2010
This is great it reminded me of sitting in French Bistro and enjoying a similar dish. Home Run.
(9)
02/01/2010
I thought this was just OK. The chicken was very juicy and tender I flattened the breasts out a bit with a mallet because they were really thick. The sauce was very easy but didn't taste as good as I had hoped. I don't think the combination of tarragon and mustard worked too well I might try it again with some mushrooms and without the mustard.
(7)
01/20/2012
Finally! A good REAL recipe with no "cream of" anything soup! Thank you!
(6)
04/16/2012
I have not tried this yet but I love tarragon with chicken. And I noticed this is a fairly healthy recipe. I wish all recipes would post more healthy recipes some that come across here are to high in sodium cholesterol and fats.
(6)
12/18/2009
Great! Simple and easy!
(5)