Creamy Mustard and Tarragon Chicken

Health score
13%
Creamy Mustard and Tarragon Chicken
30 min.
4
308kcal

Suggestions


Indulge in the rich and vibrant flavors of our Creamy Mustard and Tarragon Chicken, a dish that effortlessly elevates your lunch or dinner experience. With just 30 minutes of cooking time, you can bring a restaurant-quality meal right to your table. This delightful recipe features perfectly seared chicken breast fillets, enveloped in a luscious sauce that balances the piquant notes of Dijon mustard and the aromatic freshness of tarragon.

As the chicken gets beautifully golden brown in a sizzling skillet, the residual oils and browned bits create a tantalizing base for a sauce that’s both creamy and zesty. The addition of dry white wine and low-sodium chicken broth ensures a depth of flavor that truly makes each bite unforgettable. With a sprinkle of finely chopped red onion, this dish is not only delicious but also visually appealing.

What’s more, the combination of protein, healthy fats, and minimal carbs makes this a nutritious option for anyone looking to enjoy wholesome meals without compromising on taste. Whether you serve it over a bed of rice or alongside seasonal vegetables, Creamy Mustard and Tarragon Chicken promises to satisfy your taste buds and leave you craving more. Perfect for a family dinner or an impressive meal for guests, this recipe is sure to become a favorite in your kitchen.

Ingredients

  • tablespoon butter 
  • tablespoon dijon mustard 
  • 0.5 cup cooking wine dry white
  • 0.3 cup flour all-purpose
  • tablespoon tarragon fresh chopped
  • 0.5 cup chicken broth low-sodium
  • tablespoon olive oil 
  • 0.3 cup onion red finely chopped
  • servings salt and pepper to taste
  • 20 ounce chicken breast halves boneless skinless
  • tablespoons cup heavy whipping cream sour

Equipment

  • frying pan
  • whisk
  • wooden spoon
  • aluminum foil

Directions

  1. Place the flour in a shallow dish and season lightly with salt and pepper.
  2. 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.
  3. 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.
  4. Remove chicken from skillet and tent with foil.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer chicken to a warmed platter.
  9. Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Nutrition Facts

Calories308kcal
Protein46.37%
Fat37.47%
Carbs16.16%

Properties

Glycemic Index
67.25
Glycemic Load
6.61
Inflammation Score
-5
Nutrition Score
17.420000166997%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Luteolin
0.01mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Myricetin
0.01mg
Quercetin
2.04mg

Nutrients percent of daily need

Calories:308.19kcal
15.41%
Fat:11.72g
18.03%
Saturated Fat:3.81g
23.8%
Carbohydrates:11.37g
3.79%
Net Carbohydrates:10.63g
3.87%
Sugar:1.04g
1.15%
Cholesterol:101.78mg
33.93%
Sodium:435.95mg
18.95%
Alcohol:3.09g
100%
Alcohol %:1.63%
100%
Protein:32.62g
65.25%
Vitamin B3:16.03mg
80.16%
Selenium:50.58µg
72.26%
Vitamin B6:1.14mg
57.18%
Phosphorus:341mg
34.1%
Vitamin B5:2.13mg
21.27%
Potassium:663.77mg
18.96%
Manganese:0.3mg
14.83%
Vitamin B2:0.25mg
14.5%
Magnesium:51.99mg
13%
Vitamin B1:0.19mg
12.76%
Iron:1.82mg
10.13%
Folate:32.45µg
8.11%
Zinc:1.09mg
7.29%
Vitamin E:0.9mg
5.99%
Vitamin B12:0.33µg
5.53%
Vitamin A:243.73IU
4.87%
Copper:0.09mg
4.46%
Calcium:44.18mg
4.42%
Vitamin C:3.38mg
4.1%
Fiber:0.74g
2.97%
Vitamin K:2.97µg
2.83%
Source:Allrecipes