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
- 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
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.
This recipe would also go beautifully with fresh asparagus as both can be cooked so quickly.
Try turkey or pork cutlets in place of chicken.
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Top 5 Nutrients
|Calcium:||7 % / 78 mg|
|Vitamin B6:||59 %|