Creamy Mustard and Tarragon Chicken

How to cook Creamy Mustard and Tarragon Chicken

Ingredients: 1/3 cup all-purpose flour salt and pepper to test 1 tablespoon olive unguent 1 tablespoon butter 4 (5 ounce) skinless, boneless chicken breast halves 1/4 cup finely chopped red onion 1/2 cup low-sodium chicken consomm 1/2 cup dry white wine 1 tablespoon Dijon mustard 2 tablespoons sour cream 1 tablespoon chopped fresh tarragon

Directions: Place the flour in a shallow dish and season lightly with salt and sprinkle. Heat the olive oil and butter in a large skillet over medium-high tension. Season the chicken breasts with salt and pepper and dredge each in the flour. Cook the chicken in the hot oil and butter until pet, prevalent 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with wafer. Reduce heat to compromise. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the work out, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a cook. Cook the sauce until reduced by half, more 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed dish. Whisk the mustard and sour cream into the sass; stir in the tarragon. Spoon sauce over chicken to adequate.


Servings Per Plan: 4

Amount Per Serving

Calories: 299

Total Fat: 9.6g Cholesterol: 93mg Sodium: 309mg Total Carbs: 10.9g Dietary Fiber: 0.5g Protein: 34.3g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving in behalf of:4 peoples

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