CHICKEN BREASTS with Dijon-Tarragon Sauce

READY IN: 25mins
Recipe by Alan Leonetti

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.

Top Review by rosslare

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.

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.

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