It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken Breasts in Tarragon Sauce
- add review
- #13531
It's incredible how one herb can completely transform a dish. Fresh tarragon is absolutely the move if you can get your hands on some; the way the flavor plays off of the dijon and white wine is what makes the thick sauce so good.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 boneless, skinless chicken breasts
1 onion, chopped
2 tablespoons fresh tarragon
1 1/3 cup chicken stock, divided
1/4 cup dry white wine
1 tablespoon Worcestershire sauce
3 cloves garlic, crushed
3 tablespoons lime or lemon juice
1 teaspoon Dijon mustard
1 tablespoon cornstarch
directions
Heat a non-stick skillet over medium-high heat. Add a little oil or water and add the chicken and cook for 5 minutes then turn the breasts over.
Add the onion, tarragon, stock (minus 1/3 cup, set that aside), wine, Worcestershire sauce, lime juice, and Dijon mustard. Mix well. Bring the mixture to a simmer and cook, covered, for 20 minutes or until the chicken is cooked through.
Combine the cornstarch and reserved chicken stock. Stir it into the liquid in the skillet and let the liquid thicken, stirring frequently, for 5 minutes.
Serve the chicken with tarragon sauce immediately.
nutrition data
193 calories, 2 grams fat, 11 grams carbohydrates, 29 grams protein per serving. This recipe is low in fat.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
September 23, 2013
I recommend using fresh tarragon instead of dried because it has much more flavor and works better in this sauce. You also want a good dry but simply flavored white wine. Not sweet, not tart. I think the bottle of chardonnay I used for this was a bit too tart for this recipe but it was still good so I would try to find a less tart one next time. The chicken I used wasn't very large so I didn't cook it for 20 minutes it was more like 12-15.
June 5, 2008
The Worcestershire Sauce being very overwhelming. I'd say leave it out all together. (However, my husband said, "it's not bad" when I asked him about the dish. We served it over brown rice.