CHICKEN BREASTS with Dijon-Tarragon Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe was originally from Rachael Ray and was for 4 servings, but I revised it for 2 servings. Whenever my grocery store has 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. Ingredients:
1 (14 ounce) can chicken broth |
2 whole boneless skinless chicken breasts |
1 tablespoon butter |
1 tablespoon flour |
2 teaspoons dijon mustard |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon |
salt & freshly ground black pepper, to taste |
Directions:
1. Bring chicken broth to a boil.
2. Add chicken to the broth, cover and reduce heat to simmer.
3. Poach chicken 12 minutes.
4. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl.
5. Return the pan to heat and add butter.
6. When butter melts, add flour and cook, whisking with butter, 2 minutes.
7. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk.
8. Stir in Dijon mustard and tarragon and season sauce with salt and pepper.
9. Return chicken to the pan and coat with sauce.
10. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors.
11. Serve with your favorite vegetables.
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