Chicken in Tarragon Dijon Sauce

Name: Chicken in Tarragon Dijon Sauce
Yield: 4 servings
Ingredients: 3 tbsp (45 mL) all-purpose flour; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) pepper; 2 tbsp (30 mL) butter; 4 skinless boneless chicken breasts; 1/3 cup (80 mL) dry white wine or chicken broth; 2 tbsp (30 mL) old-fashionned mustard or 1 1/2 tbsp (20 mL) Dijon mustard; 1 cup (250 mL) 15 % or 18 % cream; 2 tbsp (30 mL) chopped fresh tarragon; Salt and pepper to taste

There’s a reason this dish is a classic. The fresh taste of the tarragon pairs so beautifully with the coarse grain mustard in this silken creamy sauce.

Prep: 5 min
Cooking: 15 min

Yields 4 servings

Ingredients

3 tbsp (45 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) butter
4 skinless boneless chicken breasts
1/3 cup (80 mL) dry white wine or chicken broth
2 tbsp (30 mL) old-fashionned mustard or 1 1/2 tbsp (20 mL) Dijon mustard
1 cup (250 mL) 15 % or 18 % cream
2 tbsp (30 mL) chopped fresh tarragon
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Combine flour, salt and pepper in a shallow bowl. Set aside 1/2 tsp (2 mL) of flour mixture. Coat chicken in flour mixture, shaking off excess. In a large skillet, melt butter over medium-high heat. Add chicken to the pan; cook, turning twice, 10 to 15 min or until no longer pink inside and deep golden on the outside. Remove the chicken to a plate; keep warm.

Sprinkle reserved 1/2 tsp (2 mL) flour into pan; stir for 30 sec. Deglaze with wine and stir to loosen the particles. Reduce over high heat wine up to almost evaporated. Stir in mustard. Pour in cream; cook for 1 min or until thickened. Stir in tarragon. Season to taste with salt and pepper Plate chicken and pour sauce over top.