Dijon Tarragon Chicken Breasts (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully[ rich tasting meal that is healthy and budget-minded.] Ingredients:
2 (14-ounce) cans chicken broth |
4 boneless, skinless chicken breasts, 6 to 8 ounces |
2 tablespoons butter |
2 tablespoons flour |
1 tablespoon dijon mustard |
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried |
salt and freshly ground black pepper |
Directions:
1. Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
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