🐓Simply Wonderful
Weeknight 🍽 🥘🌿Dinner
This is a spin on a classic French dish, lightened up but still maintaining all the incredible flavor and creaminess we expect in a recipe like this. Chicken with Mustard Tarragon Sauce 🐓 is beyond delicious. If you’re not familiar with the combination, try this soon, because life is too short to miss out! Taking out the butter and the cream and substituting boneless, skinless chicken breasts for the skin on, bone in chicken is an easy fix to lighten this dish up. Instead of adding cream, I use non-fat Greek yogurt. Don’t make that face 😲, I’m telling you, its off-the-charts delish 😋! There’s a reason this combo is such a classic.
Tarragon
Tarragon is one of the main herbs used in French cooking 🥘 . It has a slight anise taste. The herb is very delicate and works perfectly with chicken and with mustard. Remove the leaves and discard the stems, then chop.
This is the kind of dinner I like to make during the week. It comes together in little time, looks elegant and its fun to make it while I’m simultaneously drinking a glass of wine 🍷 . I wonder if the reason I like cooking so much, is that I can do it while drinking wine. I can’t say that about too many other things 😉.
The Crispy Herb Potatoes
These potatoes are a simple but perfect accompaniment to the Chicken with Creamy Mustard Tarragon Sauce.
Use either small fingerling potatoes, or small Yukon gold potatoes. Wash the potatoes, but don’t bother to peel them. If you have regular sized potatoes, cut them into even sizes, about 3 x 3 inches, approximately.
Put the potatoes into a large bowl and top them with about 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon of freshly ground black pepper.
Toss to coat. Put the potatoes onto a foil lined baking pan and roast on 425° degrees, about 25 minutes. They are done when they are golden brown and tender.
🐓The Chicken with Mustard Tarragon Sauce 🥘
Rinse and pat dry 4 boneless, skinless breasts of chicken, about 3 lbs. On a plastic cutting board, cover the chicken in plastic and pound to about 1/3 inch thickness. The chicken will cook evenly if all the pieces are close in size. Put the chicken onto a plate and season with salt and pepper, lightly on both sides.
Into a large pan, add 2 tablespoons olive oil and heat on medium high. Once the pan is very hot, add the breasts, careful not to crowd the pan. If they do not fit, brown the chicken in batches. Cook each piece of chicken about 6 minutes on each side. Return the cooked chicken to a clean platter and set aside.
Reduce the heat to medium low. Into the same pan, add the chopped shallots. Let the shallots cook about 2 minutes, until starting to brown. Season with a big pinch of salt, about 1/4 teaspoon.
The Sauce
Add the wine and the chicken broth and mix well, scraping up all the little brown bits left on the bottom of the pan from cooking the chicken. Let the mixture cook until reduced by about 1/2, about 10 minutes. Next, add the whole grain mustard and the Dijon mustard, mix well, then add the yogurt. Add the chopped tarragon and mix well to combine.
The whole grain mustard is such a great flavor and although you can make this with just Dijon, the whole grain mustard looks beautiful in the sauce as well.
Next, put the chicken back to the pan, along with all the juices. Let the chicken cook on low heat about 5 minutes.
Serve the Chicken with Mustard Tarragon Sauce with the Crispy Herb Potatoes. Enjoy! (The reason there are not better or more pictures of this incredible dish is that we were so excited to eat it, I couldn’t be bothered to check the pictures first! Oh well, next time I will do better! 😉)
Chicken with Mustard Tarragon Sauce and Crispy Herb Potatoes
Ingredients
For the Chicken with Mustard Tarragon Sauce
- 3 Tbs. olive oil
- 2-4 boneless, skinless chicken breasts, about 2 to 2 1/2 lbs
- 3/4 teaspoon Kosher salt (divided)
- 1/4 teaspoon freshly ground pepper
- 3 shallots, chopped
- 1 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1/3 cup non fat Greek yogurt
- 1 Tablespoon Dijon mustard
- 1 Tablespoon whole grain mustard
- 2 tablespoons chopped fresh tarragon
For the Crispy Herb Potatoes
- 1 1/2 lbs small Yukon Gold or Fingerling Potatoes (I used the mixed colors)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon freshly chopped tarragon plus more for garnish
- 1 teaspoon freshly chopped parsley plus more for garnish
Garnish
- Freshly chopped parsley and tarragon
Instructions
- Wash the potatoes, but don't bother to peel them. If you have regular sized potatoes, cut them into even sizes, about 3 x 3 inches, approximately.
- Put the potatoes into a large bowl and top them with about 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon of freshly ground black pepper, 1 teaspoon each of freshly chopped tarragon and parsley. Toss to coat. Put the potatoes onto a foil lined baking pan and roast on 425 degrees, about 25 minutes. They are done when they are golden brown and tender. Serve with the chicken and sauce and top with the freshly chopped tarragon and parsley.
For The Chicken with Mustard Tarragon Sauce
- Rinse and pat dry 4 boneless, skinless breasts of chicken, about 2 to 2 1/2 lbs. On a plastic cutting board, top the chicken breasts with plastic wrap, then pound to about 1/3 inch inch thick. Put the chicken onto a plate and season with salt and pepper, lightly on both sides, about 1/2 teaspoon salt and 1/8 teaspoon of pepper or to taste.
- Into a large pan, add 2 tablespoons olive oil and heat on medium high. Once the pan is very hot, add the breasts, careful not to crowd the pan. If they do not fit, brown the chicken in batches. Cook each piece of chicken about 6 minutes on each side. Return the cooked chicken to a clean platter and set aside.
- Reduce the heat to medium low. Into the same pan, add the chopped shallots. Let the shallots cook about 2 minutes, until starting to cooked through and translucent. Add a large pinch of salt, about 1/4 teaspoon. Add the wine and the chicken broth. Mix well, scraping up all the little brown bits left from the bottom of the pan, from cooking the chicken. Let the mixture cook until reduced by about 1/2. Next, add the whole grain mustard and the Dijon mustard, mix well, then add the yogurt. Mix to combine. Add the tarragon and mix again. Add the chicken back to the pan, along with all the juices. Let the chicken cook on low heat about 5 minutes.
- Serve the Chicken with the crispy potatoes.
