Best Lemon Mustard Tarragon Chicken Recipes

Chicken With Lemon, Mustard and Tarragon image

Provided by English_Rose

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 ounce butter
4 chicken breasts
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 cup white wine
1 cup chicken broth
3/4 cup heavy cream
3 tablespoons Dijon mustard
3 teaspoons lemon juice
1 ounce fresh tarragon, chopped
salt and pepper, to season

Steps:

Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon.
Bring back to the boil and whisk thoroughly.
Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste.
Serve the chicken with the sauce and rice and steamed green beans.

Nutrition Facts : Calories 535.8, Fat 37.4, SaturatedFat 16.7, Cholesterol 161.6, Sodium 452.6, Carbohydrate 10.3, Fiber 1.3, Sugar 2.1, Protein 34.8

Lemon Mustard Tarragon Chicken image

Provided by Riksgoddess

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 ounce butter
4 chicken breasts
1 red onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup mascato wine
1 cup chicken broth
3/4 cup heavy cream
3 tablespoons Dijon mustard
3 teaspoons lemon juice (fresh squeezed is what I use)
1 ounce fresh tarragon, chopped
salt and pepper, to season

Steps:

Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 3-5 mins on each side or until golden brown. Transfer to a plate.
In the same pan. in the same oil, butter mixture, gently fry the onion and garlic over medium heat until really soft, about 10 minutes.
Add the wine and simmer for a few minutes. Then add the broth, bring to boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the tarragon.
Bring back to boil and whisk thoroughly.
Return the chicken to the pan cook for 7-10 mins or cooked through.
Scatter the remaining tarragon and season to taste with salt and pepper.

Nutrition Facts : Calories 535.5, Fat 37.5, SaturatedFat 16.7, Cholesterol 161.6, Sodium 455.3, Carbohydrate 9.8, Fiber 1.4, Sugar 1.8, Protein 35