Chicken Tarragon

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  • 1/4 cup flour
  • Salt & pepper
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh tarragon leaves, chopped
  • 1/2 cup heavy cream


Season flour with salt and pepper. Lightly coat breast halves with flour mixture. Heat butter and oil in a large skillet. Brown chicken on both sides. Add chicken stock, cover and cook 10-12 minutes or until chicken juices run clear. Place chicken on a heated platter.
Reduce broth in pan to 1/4 cup. Add mustard, tarragon and cream. Cook for about 5 minutes, whisking occasionally or until sauce is thickened. Return chicken to skillet to coat with sauce.

Recipe from Central Market Poulsbo - Culinary Resource Center
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