Ingredients
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1
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2
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1
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1
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2
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1
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Directions
CHICKEN BREASTS with Dijon-Tarragon Sauce, This recipe was originally from Rachael Ray and was for 4 servings, but I revised it for 2 servings Whenever my grocery store has a sale on chicken breasts, I buy an extra 2 or 3 packages and freeze them This dish is a wonderfully rich tasting meal that is healthy and budget minded , Tasty, light and quick chicken dish I added one sliced carrot and handful of green peas to the sauce and served with mashed potatoes Comfort food fast on the table, with minimum hassle , I made the original Rachel version (for 4 servings) and thought it was good I liked the creamy sauce it made, and I like tarragon as an herb so I enjoyed this I served it with her Roasted Squash Vegetable Medley and the two recipes went good together
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Steps
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1
Done
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Bring Chicken Broth to a Boil. |
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2
Done
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Add Chicken to the Broth, Cover and Reduce Heat to Simmer. |
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3
Done
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Poach Chicken 12 Minutes. |
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4
Done
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Remove Chicken to a Plate and Pour Broth Into a Large Measuring Cup or Batter Bowl. |
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5
Done
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Return the Pan to Heat and Add Butter. |
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6
Done
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When Butter Melts, Add Flour and Cook, Whisking With Butter, 2 Minutes. |
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7
Done
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Slowly Pour Cooking Liquid Back Into the Pan, Until Appropriately Thickened, Combining With a Whisk. |
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8
Done
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Stir in Dijon Mustard and Tarragon and Season Sauce With Salt and Pepper. |
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9
Done
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Return Chicken to the Pan and Coat With Sauce. |
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10
Done
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Simmer 2 or 3 Minutes to Heat Chicken Back Through and to Combine Flavors. |
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11
Done
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Serve With Your Favorite Vegetables. |
