Recipe

Chicken In White Wine Tarragon Dijon Sauce Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 3 months ago Easy twist and super tender chicken in a delightful sauce will want you craving more. The fresh tarragon, dijon mustard and white wine make a lovely combination in this easy to make recipe that is good enough for guests...cheap too! (Not your guests,... More Prep:5m Cook:25m Servings:4	Divalisciou
	chicken cheap quick easy tarragon rosemary mustard dijon garlic

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Ingredients

2 whole chicken breasts, de-boned, skinned, sliced thin (or simply start out with boneless chicken breasts - 1 for each person)

1-2 cups of chicken broth

1 tablespoon fresh rosemary

3 garlic cloves

3/4 cup dry white wine

2-3 tablespoons fresh minced tarragon

4-6 tablespoons of dijon mustard

1 tablespoon dry mustard

3 tablespoons butter

3 tablespoons olive oil

1/2 cup or more of flour

1/2 cup cream (optional)

salt and pepper

bowl

couple of plates

Directions

Pound chicken breasts till thin - this will also make them extra tender.

In bowl, mix flour, season with salt and pepper and add dry mustard to the mix - stir till combine.

Heat up skillet with 1/2 of olive oil and 1 tablespoon butter.

Dredge chicken lightly in flour and place in hot skillet on medium heat.

Let cook till light brown and flip to cook on other site - maybe a total of 5-6 minutes, maybe less depending upon thickness of your chicken breasts.

Once just cooked, remove chicken at once and place on plate and set aside.

Continue cooking rest of chicken and set aside.

Start any side dishes you may be having at this point, such as rice or veggies.

In skillet that had chicken, add diced onions and let cook for 5 minutes.

Add two tablespoons of flour mixture to cooking onions.

With spoon or whisk, cook for one minute then turn of heat.

Carefully add white wine to skillet and add garlic at this time. Turn back heat under skillet on medium heat.

Add fresh minced herbs at this point and mustard.

Stir and cook for 5 minutes.

Add chicken broth - up to two cups of chicken broth, allow to simmer and reduce for almost half.

Sauce should be slightly thick.

Add remaining butter - a tablespoon at a time and stir in - this is optional, but will make the sauce silkier and shiny (the french do it like this all the time)

Add optional creme if not using butter if you want all out decadence!)

Return chicken to sauce, spoon sauce of chicken in skillet and allow chicken to heat through on low heat.

Serve it up! Add a bit of fresh tarragon to chicken just before serving and enjoy!

Sorry no photo available, I tried last night when I made this dish but my batteries need to be replaced....

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