I normally not a big fan of mustard, but I got past it and this was really, really good. So good, in fact, that my 3-year-old ate almost a whole piece of chicken on her own! I used fresh tarragon from the herb pack I got from Bountiful Baskets, and chicken breast from my freezer stash of Zaycon Foods chicken. The chicken was very moist and tasty. I did change the original recipe a bit. First, doubled the sauce, and then, since I didn’t have sour cream, I just milk. It worked out well. I served it with a wild rice blend and salad.
Creamy Mustard and Tarragon Chicken
Original recipe here
What you need:
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoon olive oil
4 (5 ounce) skinless, boneless chicken breast halves
1/2 cup finely chopped onion
1 cup low-sodium chicken broth
1 cup dry white wine
2 tablespoons Dijon mustard
1/4 cup milk
1 tablespoon chopped fresh tarragon
How to make it:
Place the flour in a shallow dish and mix in salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Dredge chicken breasts in the flour. Add chicken to the pan. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, an additional 3 minutes. Remove chicken from skillet and tent with foil.
Reduce heat to medium. Stir the onion into the remaining oil 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.
Whisk the mustard and milk into the liquid in the pan; stir in the tarragon. Spoon sauce over chicken to serve.
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