Dijon-tarragon Cream Chicken - BigOven 166945
Dijon-tarragon Cream Chicken

Dijon-tarragon Cream Chicken

Ready in 30 minutes
6 review(s) averaging 4.6. 67% would make again

Top-ranked recipe named "Dijon-tarragon Cream Chicken"

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"Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!"

"Wow! This is absolutely delicious! It is one of the most tasty chicken recipes I've tried on here and now will be one of my favorites. Thank you for posting!"

- KateDickman

Ingredients

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1 tablespoon Butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
3 tablespoons Dijon mustard; divided
1/2 cup Flour
salt and pepper; to taste
1/2 cup White wine
1 cup Heavy cream
2 teaspoons fresh tarragon; chopped

Original recipe makes 4

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 356 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Wow! This is absolutely delicious! It is one of the most tasty chicken recipes I've tried on here and now will be one of my favorites. Thank you for posting!
KateDickman 1 year ago
caseybuentello 2 years ago
Great taste and have made it dozens of times!
carlosfeliciano 2 years ago
I loved it! Broiler time was up to 9 minutes per side for thicker pieces of chicken breast.
wdhppr 3 years ago
I make this dish quite often. It is outstanding and easy!
laurenpotts 4 years ago
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. [I posted this recipe.]
aisha 6 years ago
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