Chicken With Mustard-Tarragon Sauce

Add tarragon at the last minute to gently infuse the sauce in this Chicken With Mustard-Tarragon Sauce. If fresh tarragon is not available, chop together 2 teaspoons fresh parsley and 1 teaspoon dried tarragon.

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Makes: 6  servings Prep 15 mins Cook 15 mins


  • 6 boneless, skinless chicken breast halves
  • 1/2 teaspoon  salt, divided
  • 1/4 teaspoon  freshly ground pepper, divided
  • 2 tablespoons  flour
  • 1 tablespoon  butter
  • 1/4 cup  dry white wine
  • 1/4 cup  chicken broth
  • 1/4 cup  heavy cream
  • 1/2 teaspoon  Dijon mustard
  • 2 teaspoons  chopped fresh tarragon


1. Place chicken between 2 sheets of plastic wrap. Pound to about 1/2-inch thickness. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Dredge chicken in flour, shaking to remove excess. Heat butter in a large nonstick skillet over medium heat. Add chicken in 2 batches and cook until golden brown and cooked through, about 2 to 3 minutes per side. Transfer chicken to a serving platter; cover and keep warm.

3. Add wine and broth to skillet; simmer until boiled down to 1/4 cup. Stir in cream, custard, and remaining salt and pepper and cook 1 minute more. Stir in tarragon. Pour sauce over chicken. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)195,
  • Fat, total(g)7,
  • chol.(mg)87,
  • sat. fat(g)4,
  • carb.(g)2,
  • pro.(g)28,
  • sodium(mg)346,
  • Percent Daily Values are based on a 2,000 calorie diet
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