CHICKEN BREASTS with Dijon-Tarragon Sauce

Total Time
25mins
Prep 5 mins
Cook 20 mins

This recipe was originally from Rachael Ray and was for 4 servings, but I revised it for 2 servings. Whenever my grocery store has a sale on chicken breasts, I buy an extra 2 or 3 packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget minded.

Ingredients Nutrition

Directions

  1. Bring chicken broth to a boil.
  2. Add chicken to the broth, cover and reduce heat to simmer.
  3. Poach chicken 12 minutes.
  4. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl.
  5. Return the pan to heat and add butter.
  6. When butter melts, add flour and cook, whisking with butter, 2 minutes.
  7. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk.
  8. Stir in Dijon mustard and tarragon and season sauce with salt and pepper.
  9. Return chicken to the pan and coat with sauce.
  10. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors.
  11. Serve with your favorite vegetables.

Reviews

(8)
Most Helpful

Tasty, light and quick chicken dish. I added one sliced carrot and handful of green peas to the sauce and served with mashed potatoes. Comfort food fast on the table, with minimum hassle.

rosslare December 10, 2009

I made the original Rachel version (for 4 servings) and thought it was good. I liked the creamy sauce it made, and I like tarragon as an herb so I enjoyed this. I served it with her Roasted Squash Vegetable Medley and the two recipes went good together.

BerrySweet October 04, 2006

I think it was good? I made it tonight and I have a cold so I can't taste a thing.. =/ I'll see if it tastes good as leftovers tomorrow if this cold goes away, otherwise I'll have to try again.

hippeastrum February 14, 2006

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