Photo: Dijon Tarragon Chicken Breasts Recipe
Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded.
Ingredients
- 2 (14-ounce) cans chicken broth
- 4 boneless, skinless chicken breasts, 6 to 8 ounces
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
- Salt and freshly ground black pepper
Directions
Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
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By ophinator
on April 08, 2012
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Nice simple recipe with ingredients that I readily have at home. I used chicken thighs for a more tender chicken which tasted great poached. The Dijon mustard gives the sauce a more homestyle flavor and because I'm a huge fan of Dijon, I used two table spoons instead of one. Had some potatoes that needed to be cooked so the chicken was eaten with roasted potatoes. The potatoes served as a good way to wipe up the residual sauce on the plate.
By crash1430
on January 11, 2012
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this recipe is very good.. I do love this recipe but I do not cook it often thats why i only gave it 4 stars because its not something I cook weekly but I do make it when I want a different kind of chicken
By kbrenner9
on June 21, 2011
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It is a keeper. I made simular changes to the recipe for poached isn't my favorite. Dredge pounded chicken breast in flour mixed with garlic powder salt and pepper and pan fried in olive oil till brown. Replaced butter with olive oil to make the sauce and added a little parsley (left over in refrig to sauce. Planned on using the green grapes like other viewer but forgot it at end but did add the mushrooms. I served it over pasta
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