1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and smear with 2 Tablespoons of the Dijon mustard. Dredge in flour and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
2. Stir wine into the pan, scraping up brown bits. Add cream, mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
The original recipe did not coat the chicken with mustard or flour or use wine to deglaze the pan. I also doubled the amount of sauce. These steps were suggested in several of the reviews and I concur.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4|
|Calories from Fat: 156 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 116.8mg||36 %|
|Sodium 403.5mg||14 %|
|Potassium 389.5mg||10 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.4g|
|Protein 30.9g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 356
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