How to Make Creamy Mustard and Tarragon Chicken - A Step-by-Step Guide

There's nothing quite like a creamy, flavorful chicken dish to satisfy your cravings for comfort food. And when it comes to creamy chicken recipes, this Creamy Mustard and Tarragon Chicken is a real winner. The combination of tangy Dijon mustard, fragrant tarragon, and rich cream creates a delectable sauce that perfectly coats tender chicken breasts. Whether you're looking for a simple weeknight dinner or an impressive dish to serve to guests, this recipe is sure to become a new favorite in y...

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Ingredients

  • ⅓ cup all-purpose flour
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • ¼ cup finely chopped red onion
  • ½ cup low-sodium chicken broth
  • ½ cup dry white wine
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sour cream
  • 1 tablespoon chopped fresh tarragon

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
  • Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
  • Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
  • Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.
  • Nutrition

    302 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 94mg
    • Sodium: 227mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 35g
    • Vitamin C: 3mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 428mg