Dijion Vinegar & Herb Chicken
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2-6
ingredients
- dried tarragon leaves
- rosemary
- 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
- 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.
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Reviews
-
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.
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I really enjoy trying new recipes, even if my family and I decide not to make them again! Got any favorites you can give?