Recipe by A_GREELEY
"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."
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freshly ground black pepper
boneless, skinless chicken breast halves
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.
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.
This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it.
Fabulous. It was amazingly tender. I'll probably use a little less tarragon next time, but regardless, we all loved it.
As other readers said, this was truly easy and very good. Rather than use the tarragon which several said they didn't care about, I used fresh rosemary from my garden. Try it, you'll like it!
Didn't love it, might be better if the chicken was browned first instead of just being "poached" in wine. Probably won't try this one again.
This was a suprising thumbs up from my picky hubby! I did omit the tarragon and used chicken broth instead of white wine. It was so quick and yummy! Next time I will double up on the herb mustard mix and broth, just to have more sauce.
Nothing better with chicken, than mustard and delicious herbs. I was very impressed, huge chicken lover here.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Herbed Chicken with Mustard
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 77
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