Tarragon chicken

[willieandwinnie]

This probably won't appeal to some but Len just loves it so whenever I can find 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.


2 (14-ounce) cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
3/4 cup flour for frying chicken
Oil or butter to lightly brown chicken
2 tablespoons butter for sauce
2 tablespoons flour for sauce
1 tablespoon Dijon mustard (Len likes more, or divided up Ground mustard)
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper

Bring 2 cans chicken broth and 1/2 teaspoon tarragon to a boil. Salt and pepper the chicken and dredge in flour. You can either lightly brown in oil or butter then Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and the rest of the tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley. The leftovers taste as good as the first time.

[flip]

It sounds delicious. I love cooking and i will definately give it a try.

[thegrammalady]

yummy!!!     

i just might start cooking again 

[mariannas]

Oooooh.  I've been needing to try another chicken recipe and this looks like a good candidate.  Maybe I'll try it next week.