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Skillet Herbed Chicken with Mustard
SUBMITTED BY:
A_GREELEY
PHOTO BY:
Allrecipes
"This is one version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity of tarragon to taste."
RECIPE RATING:
Read Reviews
(57)
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PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons dried tarragon
2 teaspoons dried basil
2 teaspoons dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 cup white wine
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DIRECTIONS
In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
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.
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.
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
Reviewed on Sep. 17, 2003 by
ALIXOXO
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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 to my taste.
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29 users found this review helpful
this was VERY easy to make and quick to put together with simple ingredients. it was very...
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Reviewed on May 17, 2007 by BEACHPOET
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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 add a bit of butter to emulsify the sauce and then gently add the chicken back to heat and finish at a very low heat.
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21 users found this review helpful
I might call this "Poached Chicken with Tarragon". The chicken should be seasoned and browned...
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Reviewed on May 17, 2007 by
Sarah Perez
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Sarah Perez
May 17, 2007
This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it.
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20 users found this review helpful
This chicken is delicious....not everyone has a taste for tarragon, but my four children,...
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Reviewed on Sep. 14, 2003 by Mama Bear
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Mama Bear
Sep. 14, 2003
Fabulous. It was amazingly tender. I'll probably use a little less tarragon next time, but regardless, we all loved it.
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15 users found this review helpful
Fabulous. It was amazingly tender. I'll probably use a little less tarragon next time, but...
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Reviewed on Sep. 14, 2003 by SUTHUN
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SUTHUN
Sep. 14, 2003
Very tasty!! Will make again. Thanks for the recipe.
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6 users found this review helpful
Very tasty!! Will make again. Thanks for the recipe.
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Reviewed on May 17, 2007 by
KERIS1172
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KERIS1172
May 17, 2007
My husband and I thought this was a great recipe.. We are already thinking of other ways of serving this dish. The only adjustment was the tarragon, 2 teaspoons instead of tablespoons. Our side was green beans covered with the rest of the sauce.
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4 users found this review helpful
My husband and I thought this was a great recipe.. We are already thinking of other ways of...
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Reviewed on May 17, 2007 by
Kara
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Kara
May 17, 2007
FANTASTIC. Only changes: I only used one tblsp. tarragon, and a half cup white wine. I also added about two tsp. more honey, and added about a half tsp. cornstarch mixed with cold water to the sauce and boiled to thicken. I served it with carrot soup and a green salad, thanks for a great recipe.
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4 users found this review helpful
FANTASTIC. Only changes: I only used one tblsp. tarragon, and a half cup white wine. I also...
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Reviewed on Sep. 14, 2006 by
MAELSTROM
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MAELSTROM
Sep. 14, 2006
This is pretty tart, the mustard taste is strong. Not necessarily a bad thing, but worth a warning. Probably pretty easy to control by using different strength mustards.
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4 users found this review helpful
This is pretty tart, the mustard taste is strong. Not necessarily a bad thing, but worth a...
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Reviewed on Sep. 14, 2006 by
tommy
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tommy
Sep. 14, 2006
A little too sweet for my liking - didn't really seem to go with the herbs.
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4 users found this review helpful
A little too sweet for my liking - didn't really seem to go with the herbs.
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Reviewed on Sep. 14, 2003 by A cook from AB.
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A cook from AB.
Sep. 14, 2003
Yummmy-Good!!! Easy- and the sauce was excellent. Only difference I did was use fresh herbs and add afew sprigs of rosemary. Will make again. Thanks.
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4 users found this review helpful
Yummmy-Good!!! Easy- and the sauce was excellent. Only difference I did was use fresh herbs...
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