Chicken in Mustard Tarragon Sauce
Chicken in Mustard Tarragon Sauce has a tangy sauce made from heavy cream, Dijon mustard, and fresh tarragon. Never did a quick weeknight dinner become so tasty!
Servings: 4
Ingredients
- 1 pound Boneless Skinless Chicken Breast Cutlets or tenders
- 2 tablespoons Olive Oil
- 1 small Shallot Finely chopped
- 2 cloves Garlic Minced
- 1 tablespoon Flour
- 1 cup Chicken Stock
- 1/3 cup Heavy Cream
- 1 tablespoon Dijon Mustard
- 1 tablespoon Fresh Tarragon Finely chopped
- Salt and Pepper To taste
Instructions
- Heat a large skillet over medium heat. Add olive oil.2 tablespoons Olive Oil
- Season chicken with salt and pepper. Cook for 3-4 minutes per side, until cooked through. Remove from the pan, keep warm.1 pound Boneless Skinless Chicken Breast Cutlets or tenders, Salt and Pepper To taste
- Add shallots and garlic to the pan. Sauté for 1 minute. Add flour, stirring constantly, cooking for 1 minute. Slowly whisk in chicken stock. Stir in heavy cream. Bring to a boil, cook for 1 minute, stirring frequently.1 small Shallot Finely chopped, 2 cloves Garlic Minced, 1 tablespoon Flour, 1 cup Chicken Stock, 1/3 cup Heavy Cream
- Add mustard and tarragon. Season with salt and pepper to taste. Add chicken back to the pan, tossing to coat in the sauce.1 tablespoon Dijon Mustard, 1 tablespoon Fresh Tarragon Finely chopped
- Serve immediately.
Notes
Adapted from Cooking Light
Nutrition
Calories: 292kcal | Carbohydrates: 5g | Protein: 27g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 264mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
