Prep 20 mins
Cook 40 mins
Never made this before, but am posting because I want to make it.
- 1 lb boneless skinless chicken breast
- 2 1⁄2 teaspoons dried tarragon leaves, divided
- 1⁄2 teaspoon salt
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 1⁄2 cups chicken broth, divided
- 2 tablespoons Dijon mustard
- 2 teaspoons light brown sugar, packed
- 1 teaspoon lemon juice
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon salt
- 1⁄4 cup water
- 2 teaspoons cornstarch
- 1 1⁄4 cups brown rice, cooked
- Cut chicken into bite size pieces, sprinkle with 1/2 the tarragon and salt.
- In large non-stick spray coated skillet, cook chicken pieces over medium heat, turning frequently, until they begin to brown and are cooked through. Remove and set aside in medium bowl.
- In skillet where chicken cooked, combine oil, onion, celery, and 3 tbsp broth. Cook over medium heat, stirring frequently, until onion tender.
- Add mustard to pan and combine well. Stir in remaining chicken broth, brown sugar, remaining tarragon, lemon juice, white pepper, and salt. Stir in reserved chicken. Cover and simmer 20 min until flavors blended. Bring to a boil.
- Combine water and cornstarch in a cup. Stir into sauce and cook, stirring, until thickened. Simmer additional 2 to 3 minutes.
- Arrange rice on serving platter. Top with chicken and sauce.
This is DEVINE! I followed the recipe exactly with the exception that I left out the celery, as I don't care for it. This dish is creamy, savory, and comforting - but best of all, SO EASY!!! I will make this again, and you should too if you haven't yet, larchie!!! Thank you so much, I LOVE IT! Be sure not to add any more mustard than it calls for, or it becoms bitter. I made it a second time and added too much mustard. Add some lemon juice and it helps to neutralize this.