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 black hills of ...
Glendale Az
on May 23, 2013
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very good
By mderomedi
on April 04, 2013
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This was a quick, easy and flavorful recipe. Some of the other reviews are disconcerting- the modifications make for an entire different recipe!! I followed it entirely except added 3 cloves of garlic to sauce when you add the tarragon. (But I use garlic in everything. This recipe is also nice as all of the ingredients are on-hand.
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.
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