Recipe by HeliWif
Yummy dinner! This is easy enough to serve any time, but to serve to guests... they'll think you slaved over that oven! This recipe is from Albertson's Quick Fixin' Ideas. The recipe also suggest you serve the chicken over white rice and with a side item of asparagus. I put 2-6 chicken breasts in the recipe, just the more chicken you have, the less sauce. But I have found the sauce to go a long way.
Top Review by justcallmetoni
Tried this for the first time this evening. Rather than melding together, the mustard seemed to dominate the flavors from the tarragon, rosemary and balsamic vinegar. Ended up adjusting by adding more tarragon and vinegar along with some plain yogurt to sort of cut the mustard. I love the idea of a mustard sauce and with do again with the changes. Thanks for sharing.
- dried tarragon leaves
- ground black pepper
- 2 -6 boneless skinless chicken breasts
- 1 tablespoon margarine
- 2 tablespoons balsamic vinegar
- 1 3⁄4 teaspoons chicken bouillon
- 1 3⁄4 cups water, plus 2 t, divided
- 1 teaspoon sugar
- 1⁄3 cup Dijon mustard
- 2 teaspoons cornstarch
Directions See How It's Made
- Lightly sprinkle chicken breasts with tarragon leaves, rosemary leaves, and black pepper.
- In large skillet, over medium heat saute chicken in margarine for 4-7 minutes on each side, or until done.
- Remove from skillet and keep warm.
- In same skillet, over medium heat add vinegar, 1 3/4 C water, chicken bouillon, and sugar.
- Heat to a boil and then simmer until sauce is reduced by 1/3.
- Stir in mustard.
- Blend cornstarch into remaining 2 t water and stir into skillet.
- Heat until mixture thickens and begins to boil.
- Serve sauce over chicken.