Skillet Herbed Chicken with Mustard

Skillet Herbed Chicken with Mustard

77
A_GREELEY 0

"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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Ingredients

35 m servings 298 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 437 mg
  • 17%

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. In a small bowl, blend Dijon mustard and honey. Mix in the tarragon, basil, thyme, salt, and pepper.
  2. 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.
  3. 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.
  4. 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.

Reviews

77
  1. 103 Ratings

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Most helpful positive review

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 tarr...

Most helpful critical review

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!) Perh...

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!) Perh...

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 tarr...

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 mustar...

Nothing better with chicken, than mustard and delicious herbs. I was very impressed, huge chicken lover here.

This dish is absolutely amazing! I'm normally not one for tarragon, and I may add a little less next time, but this is probably one of the best chicken dishes I've ever had. I recommend servin...