Chicken Breasts in Mustard and Tarragon Sauce

    30 minutes

    Makes a chicken breast weeknight meal that tastes great and that you could easily serve to guests. It's all in the sauce!

    29 people made this

    Serves: 4 

    • 1/3 cup plain flour
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 4 skinless, boneless chicken breast halves
    • 1/4 cup finely chopped red onion
    • 1/2 cup chicken stock (I use salt-reduced)
    • 1/2 cup dry white wine
    • 1 tablespoon Dijon mustard
    • 2 tablespoons sour cream
    • 1 tablespoon chopped fresh tarragon

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

    1. Put the flour in a shallow dish or plate and season lightly with salt and pepper. Heat the olive oil and butter in a large frypan over medium-high heat. Season the chicken breasts with salt and pepper and coat each with the flour.
    2. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Turn over and brown on the other side, 3 additional minutes. Remove chicken from frypan and keep warm in alfoil.
    3. Reduce heat to medium. Stir the red onion into the oil and butter left in the frypan. Cook until softened, 2 to 3 minutes.
    4. Pour the chicken stock into the pan, and simmer while scraping the browned bits of food 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.
    5. 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 warm plates.
    6. Whisk the mustard and sour cream into the sauce in the frypan; stir in the tarragon. Spoon sauce over chicken to serve.

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    Reviews and Ratings
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    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 USA and 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 USA and 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 USA and Canada)