SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Chicken With Mustard-Tarragon Sauce

Makes: 6  servings Prep 15 mins Cook 15 mins

Ingredients

  • 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

Directions

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