Best Creamy Mustard Tarragon Chicken Recipes

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CREAMY MUSTARD & TARRAGON CHICKEN



Creamy mustard & tarragon chicken image

Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 5

1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
  • Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium

CREAMY MUSTARD AND TARRAGON CHICKEN



Creamy Mustard and Tarragon Chicken image

These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!

Provided by blancdeblanc

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 301.5 calories, Carbohydrate 11 g, Cholesterol 93.5 mg, Fat 9.7 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 0.9 g

ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE



Almond Chicken Breasts With Creamy Tarragon Mustard Sauce image

Make and share this Almond Chicken Breasts With Creamy Tarragon Mustard Sauce recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
3 tablespoons all-purpose flour
1 egg white
3 tablespoons water
1/3 cup finely chopped almonds
1/2 cup seasoned bread crumbs
2 teaspoons vegetable oil
1/4 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon Dijon mustard
1 teaspoon dried tarragon

Steps:

  • Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
  • In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
  • Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.

CREAMY MUSTARD & TARRAGON CHICKEN



Creamy Mustard & Tarragon Chicken image

A French inspired dish I found in a back issue of BBC Good Food magazine. The recipe uses reduced fat crème fraîche but if you can't get that just use the full fat variety.

Provided by Sarah_Jayne

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon sunflower oil
4 boneless skinless chicken breasts
7 ounces low-fat creme fraiche
1/2 tablespoon Dijon mustard
1/2 tablespoon coarse grain mustard
1/4 tablespoon dried tarragon

Steps:

  • Heat oven to 400 degrees.
  • Heat the oil in an ovenproof pan.
  • Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
  • Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything.
  • Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets.
  • Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling.
  • Great with green beans and rice.

Nutrition Facts : Calories 162, Fat 4.9, SaturatedFat 0.8, Cholesterol 68.4, Sodium 97.9, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 27.4

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