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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."
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Ingredients

20 m servings 364 cals
Original recipe yields 4 servings

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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.

Nutrition Facts


Per Serving: 364 calories; 21.2 g fat; 9.5 g carbohydrates; 28.8 g protein; 127 mg cholesterol; 607 mg sodium. Full nutrition

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