- 1/3 cup all-purpose flour
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 (5 ounce) skinless, boneless chicken breast halves
- 1/4 cup finely chopped red onion
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh tarragon
- Place the flour in a shallow dish and season lightly with salt and pepper. 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.
- 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. Remove chicken from skillet and tent with foil.
- 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. 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. 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. Transfer chicken to a warmed platter.
- Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.
03/24/2017
recipepes.com
Creamy Mustard and Tarragon Chicken, recipe
PT15M
PT1H
5
455 calories
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