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    You are in: Home / Recipes / Pan-Roasted Chicken Breast With Vinegar, Mustard, and Tarragon Recipe
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    Pan-Roasted Chicken Breast With Vinegar, Mustard, and Tarragon

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    18 mins

    18 mins

    larchie's Note:

    We made this last night and it was really good - really good piece of chicken and I never say that!!! It was moist. We ate the chicken over brown rice with steamed broccoli, and it was a perfect little Monday night meal, not time consuming at all. Oh, I should add, this comes from Susan Spicer's cookbook Crescent City Cooking, which I am steadily working my way through....and all the recipes are fantastic (with the exception of Shrimp Clemenceau)...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Season the chicken breasts with salt and pepper.
    3. 3
      Heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts. Lower the heat to medium and cook the breasts 6-7 minutes, then turn them turn them ( they should have an even golden brown color) and continue cooking for about five more minutes; reduce the heat if the chicken seems to be browning too quickly, rotate the skillet as necessary to avoid any dark or burned spots. When the chicken is cooked, remove it to a platter and move to the oven to keep warm (don't cover).
    4. 4
      Pour the excess grease from the pan, and deglaze with the chicken stock and vinegar, whisking to scrape up the brown bits on the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 a cup; whisk in butter, mustard, and tarragon. The sauce should have a slightly creamy consistency; if it is too acidic, whisk in a little more butter or stock.
    5. 5
      Remove it from the heat, spoon over the warm chicken beasts, and sprinkle with chives.

    Ratings & Reviews:

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    Nutritional Facts for Pan-Roasted Chicken Breast With Vinegar, Mustard, and Tarragon

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.2
     
    Calories from Fat 240
    62%
    Total Fat 26.7 g
    41%
    Saturated Fat 8.6 g
    43%
    Cholesterol 109.8 mg
    36%
    Sodium 246.3 mg
    10%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.0 g
    4%
    Protein 31.9 g
    63%

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