Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon

Gluten Free
Popular
Health score
16%
Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon
30 min.
4
337kcal

Suggestions


Discover the delightful flavors of Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon, a dish that promises to elevate your dining experience with minimal effort! Perfect for busy weeknights or a special weekend dinner, this gluten-free recipe brings a touch of elegance to your table while being incredibly simple to prepare.

The juicy, pan-roasted chicken breasts are complemented by a tangy and creamy sauce that highlights the bright notes of apple cider vinegar and fresh tarragon. With just 30 minutes of preparation time, you can create a satisfying meal that serves four, making it an ideal choice for family gatherings or entertaining friends.

This dish not only focuses on vibrant flavors but also boasts a healthy caloric count of 337 kcal per serving, making it a guilt-free indulgence. Pair it with your favorite sides, like roasted asparagus, for a well-rounded and visually appealing presentation that will impress your guests.

Join the ranks of home cooks who have fallen in love with this popular recipe, and the next time you crave a savory, mouthwatering chicken dish, remember that Susan Spicer's delightful creation is just a few steps away.

Ingredients

  • tablespoons apple cider vinegar 
  • tablespoons butter softened
  • 24 ounces chicken breast boneless with skin still attached
  • cup chicken stock see 
  • teaspoons dijon mustard 
  • teaspoons chives fresh chopped
  • tablespoons canola oil 
  • servings salt and pepper 
  • teaspoons tarragon coarsely chopped

Equipment

  • frying pan
  • oven
  • wooden spoon

Directions

  1. Adjust the oven rack to the bottom third position, and preheat to 325°F. Season the chicken breasts with salt and pepper on both sides.
  2. Pour the olive oil into a skillet set over medium-high heat, and when just about to smoke, add the chicken breasts skin side down. Immediately reduce heat to medium, and cook until well browned on the bottom, about six to seven minutes. Move them occasionally to prevent them from sticking. Flip them, and cook until completely cooked through, about five to seven minutes. When done, transfer the chicken to an oven safe dish, and place in the warm oven.
  3. Pour out any grease in the skillet. With the heat still on medium, pour in the stock and vinegar, and use a wooden spoon to scrape up any browned bits.
  4. Let the liquid reduce to about 1/2 cup, and then stir in the butter, mustard, and tarragon. Stir until the sauce is "slightly creamy," and then turn off the heat. If needed, add more salt and pepper to taste.
  5. Divide the chicken breasts between four plates, and spoon over the sauce.
  6. Sprinkle the chives on top. I served these with a side of roasted asparagus.

Nutrition Facts

Calories337kcal
Protein46.7%
Fat49.63%
Carbs3.67%

Properties

Glycemic Index
59.25
Glycemic Load
0.4
Inflammation Score
-4
Nutrition Score
18.753043304319%

Flavonoids

Isorhamnetin
0.03mg
Kaempferol
0.05mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:336.93kcal
16.85%
Fat:17.96g
27.64%
Saturated Fat:5.3g
33.1%
Carbohydrates:2.99g
1%
Net Carbohydrates:2.79g
1.02%
Sugar:1.09g
1.21%
Cholesterol:125.71mg
41.9%
Sodium:551.17mg
23.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.03g
76.07%
Vitamin B3:18.8mg
93.99%
Selenium:56.74µg
81.06%
Vitamin B6:1.34mg
66.87%
Phosphorus:383mg
38.3%
Vitamin B5:2.44mg
24.41%
Potassium:745.93mg
21.31%
Vitamin B2:0.24mg
14.06%
Magnesium:52.78mg
13.19%
Vitamin E:1.74mg
11.59%
Vitamin B1:0.14mg
9.19%
Manganese:0.17mg
8.7%
Zinc:1.14mg
7.63%
Vitamin K:7.04µg
6.71%
Iron:1.17mg
6.52%
Vitamin B12:0.35µg
5.87%
Vitamin A:293.3IU
5.87%
Copper:0.09mg
4.48%
Vitamin C:2.96mg
3.59%
Folate:13.45µg
3.36%
Calcium:27.1mg
2.71%
Vitamin D:0.17µg
1.13%