Creamy Mustard and Tarragon Chicken

Creamy Mustard and Tarragon Chicken

22
blancdeblanc 36

"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

30 m servings 301 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Footnotes

  • 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.

Reviews

22
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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 sauc...

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 caut...

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 ha...

This is great, it reminded me of sitting in French Bistro and enjoying a similar dish. Home Run.

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 ...

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 ...

Super easy. Super delicious. Will be making this again for sure! Tip: Be sure to not fry your chicken in a nonstick pan.

Great! Simple and easy!