Chicken with Mustard and Tarragon Sauce

    30 min

    This quick and easy dish is perfect any day of the week. Seasoned chicken breasts are simmered in a creamy mustard and tarragon sauce. Serve with potatoes, rice or pasta.

    33 people made this

    Serves: 4 

    • 40g plain flour
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 15g butter
    • 4 (145g) skinless, boneless chicken breast fillets
    • 4 tablespoons finely chopped red onion
    • 125ml low salt chicken stock
    • 125ml dry white wine
    • 1 tablespoon Dijon mustard
    • 2 tablespoons soured cream
    • 1 tablespoon chopped fresh tarragon

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large frying pan over medium-high heat. Season the chicken with salt and pepper and dredge each in flour.
    2. 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 frying pan and tent with foil.
    3. Reduce heat to medium. Stir the red onion into the oil and butter that remains in the frying pan. Cook until softened, 2 to 3 minutes. Pour the chicken stock into the pan and simmer while scraping any brown bits off 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 centre, 3 to 4 minutes. Transfer chicken to a warmed plate.
    4. Whisk the mustard and soured cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

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    Average global rating:

    Reviews in English (34)


    No "ifs, ands or buts" about it - this is absolutely a beautiful, 5-star perfect dish and frankly, I'm surprised more people haven't discovered it. I added some garlic along with the onion and doubled up on the sauce but I didn't and wouldn't alter anything else about this recipe at all. Why mess with perfection? Everything is right with this recipe from the ingredients, to the instructions for its preparation, to the cooking time. And it is just SO delicious! The chicken is moist and tender and the sauce rich and velvety smooth, with well chosen ingredients that all combine into something simply sublime - how can you go wrong with a sauce made pf chicken broth,wine, Dijon, sour cream and tarragon? Hubs and I were really impressed - but more important, we thoroughly enjoyed every bite.  -  27 Jun 2011  (Review from Allrecipes US | Canada)


    I will make this again. I do think that pounding the chicken breasts flat and adding mushrooms would be good improvements, but, as-is, the recipe is a keeper. FYI, I made the same amount of sauce for half the amount of chicken, and I am glad I did.  -  22 Sep 2010  (Review from Allrecipes US | Canada)


    This recipe is wonderful. The marriage of dijon and tarragon is rich, yet not overwhelming. As other reviewers suggested, I added mushrooms. Great for texture and additional flavor. One caution, the sauce reduces very quickly - next time I will double the sauce ingredients and increase the amount of sour cream. Served this over homemade egg noodles. My guests had many compliments. This is a keeper.  -  18 Jul 2010  (Review from Allrecipes US | Canada)