Dijon-Tarragon Cream Chicken

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Dijon-Tarragon Cream Chicken
Dijon-Tarragon Cream Chicken
Dijon-Tarragon Cream Chicken
Dijon-Tarragon Cream Chicken
4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #2523

November 14, 2011

Categories: Dinner, Main Dish, Sauce, more

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"I dont remember where I found this recipe but when I saw Dijon mustard, tarragon, and chicken breasts I knew it was a recipe I wanted to save."

Original recipe yields 4 servings
OK
I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (139.5 g)
  • Calories 297.6
  • Total Fat - 16 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 124.6 mg
  • Sodium - 159.4 mg
  • Total Carbohydrate - 0.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.1 g
  • Protein - 35.8 g
  • Calcium - 33.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

In a large skillet heat together oil and butter. Sprinkle chicken breasts with salt and pepper and place in skillet. Brown chicken on both sides for a nice golden brown color. Reducing heat to medium cover skillet and cook chicken for about 15 minutes or until chicken juices run clear. Remove chicken and place on plate, cover with aluminum foil, and set aside.

Step 2

Add cream to skillet and stir while scraping brown bits off bottom of the pan. Put mustard and tarragon into cream mixture and cook for 5 minutes until sauce has thickened. Remove chicken in skillet and coat in sauce. Serve chicken and drizzle with remaining sauce.

Tips & Variations


No special items needed.
Tags : Dinner Main Dish Sauce

Related

Write Review
lazyme

Yum. I'm with you........I saw dijon, tarragon, and chicken and I was ready to go for it. Glad I did. This was good and simple and the sauce was easy and flavorful. Thanks for sharing, Lori.

review by:
(25 Oct 2019)
TeresaS

The chicken was so moist...I really enjoyed the tarragon cream sauce but the hubby didn't...this was easy to prepare...made for "For Your Consideration" tag game...

review by:
(2 Nov 2015)
AlteredEgo

I tweaked your recipe a little, in that I used just a pinch of salt & about 1/4 teaspoon of lemon pepper instead of the usual S&P! Then I doubled the amount of the sauce ingredients, since I was serving this over a bed of brown rice & wanted enough of the sauce for that as well! Worked out just great, & we had a wonderfully satisfying main dish! Just the 2 of us here, so there were leftovers as well, & they were very nice, too! Thanks for sharing the recipe!

review by:
(23 Jan 2012)
Mary

More than worth saving, Ahmafor3 -- this is worth savoring. We don't use much cream, but I really wanted to try it as you posted it, and it's a major taste treat. Nothing compares to flavor and body of real cream! That said, I'll try it with half and half next so we can have it more often. Until then, I wish there were leftovers for lunch today. Few ingredients and simple to prepare but, oh my, the flavors are complex and satisfying.

review by:
(13 Jan 2012)