Tarragon Chicken

Tender and succulent chicken is topped with a rich and savory sauce. Pair with steamed rice and green beans amandine for a complete meal.

2 DLM Boneless, Skinless Natural Chicken Breast
Salt and pepper to taste
2 Tbsp butter
2 Tbsp chopped shallot
1 tsp DLM Dijon Mustard
1 tsp flour
1 cup dry white wine (or chicken stock)
1-1/2 tsp chopped fresh tarragon
1/2 cup heavy cream

Season the chicken with salt and pepper. In a sauté pan, heat the butter over medium heat and cook the chicken until brown, about 5 minutes. Flip and cook until just done, 4 to 5 minutes longer. Set aside

Add the chopped shallots to the pan and let soften over medium-low heat about 2-3 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the mustard, wine, and tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream and any accumulated chicken juices. Season with additional salt and pepper to taste. Serve the sauce over the chicken and pair with steamed rice and green beans amandine.

SERVINGS: Serves 2

ALLERGENS: Milk, Wheat

2 comments on “Tarragon Chicken

  • Looks great, and I’m anxious to try it. But a thought: I wish you would specify the amount of chicken breasts in terms of weight. As written in this recipe, I’m not certain whether to use 2 Whole breasts, or 2 Halves–though looking at the accompanying photograph, I’m assuming it’s 2 halves, and that makes sense when I get to the bottom and see that the recipe is written for 2 servings.

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