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Baked Chicken Breasts with Creamy Mustard and Tarragon Sauce
Recipe by:
ChefLuigi
You aren't just going to bake chicken here. Not a go-the-extra-mile man like yourself. No way. You'll finish off the dish with a creamy French mustard sauce that will give extra taste to every bite. Worth it.
Ready in 45 mins
Added to favorites by 23 cooks
Ingredients
Serves: 4
- 4 boneless skinless chicken breasts
- 1/2 cup white wine or chicken broth
- 1 tablespoon minced fresh tarragon (or 1 teaspoon dried)
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 tablespoon flour
- 3/4 cup milk
- 1/3 cup sour cream
- 2 tablespoons Dijon mustard
Preparation method
Prep: 20 mins | Cook: 25 mins1.
Preheat oven to 350 degrees F.
2.
Place chicken in glass baking dish and add wine. Season with tarragon and pepper. Cover with foil and bake for 15 minutes, then remove foil and bake for about 10 minutes longer until the chicken is no longer pink inside.
3.
Remove chicken from pan and pour the pan juices into a bowl for use in the sauce.
4.
Make a roux by melting the butter in a saucepan over medium-low heat. Then whisk in the flour and salt, and cook for about 3 minutes, stirring constantly. Slowly pour in the milk and the pan juices.
5.
Let the sauce come to a boil, then lower heat and cook, stirring constantly, for about 3 minutes to thicken. Then stir in the sour cream and mustard and remove from heat.
6.
Serve chicken with sauce spooned over each serving.
Last updated:
Apr 22 2013
Easy
This is the type of recipe you make if trying to get laid and you want to show your date that French Culinary runs in your blood.
I baked the chicken in the white wine with tarragon and pepper (season chicken with salt).
Had to bake an extra 20 minutes as chicken breasts were still rare however I did not fillet them thin.
The sauce was delicious and the chicken remained moist.
I served the dish over reheated leftover rice from last nights Chinese Takeout and drizzled it with the sauce. You would not have known it was left over.
Posted:
Apr 16 2013
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Moderately easy
Very tasty. Great over noodles or rice.
Posted:
Feb 03 2013
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