Recipes

Creamy Mustard and Tarragon Chicken

Name: Creamy Mustard and Tarragon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 0.33333334326744 cup all-purpose flour; salt and pepper to taste; 1 tablespoon olive oil; 1 tablespoon butter; 4 (5 ounce) skinless, boneless chicken breast halves; 0.25 cup finely chopped red onion; 0.5 cup low-sodium chicken broth; 0.5 cup dry white wine; 1 tablespoon Dijon mustard; 2 tablespoons sour cream; 1 tablespoon chopped fresh tarragon

4.6

(43)

35 Reviews

9 Photos

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!

Recipe by blancdeblanc

Published on June 8, 2018

9

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

⅓ cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup finely chopped red onion
½ cup low-sodium chicken broth
½ cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon

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.
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 (per serving)

302	Calories
10g	Fat
11g	Carbs
35g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 302
% Daily Value *
Total Fat 10g	12%
Saturated Fat 4g	19%
Cholesterol 94mg	31%
Sodium 227mg	10%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 35g
Vitamin C 3mg	13%
Calcium 34mg	3%
Iron 2mg	9%
Potassium 428mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.