Tarragon Chicken Recipe

Answer 1

If you're tired of the same old chicken menu, broaden your horizons with spices and herbs. It's an easy way to add variety to your menu without adding lots of work at the same time. This tarragon chicken dish uses the mild licorice flavor of tarragon and the sharp taste of mustard (with a hint of sugary sweetness), to craft a dish that's anything but bland.

Because this dish is baked, it's naturally low in calories, especially if you opt for boneless, skinless chicken breasts. In fact, the basic sauce is so flexible, it'll work with thighs, wings, drumsticks, and even fatty fish like salmon.

For special occasions, pound the breasts till they're less than a half inch thick, double the sauce ingredients and cut the cooking time in half. You'll have a succulent and attractive chicken dish that looks as delicious as it tastes.

If you're tired of the same old dinner standbys, this recipe will wake up your taste buds. It's full of flavor and easy, easy to make.

Tarragon Chicken Recipe

4 boneless chicken breasts (half breasts about 6 ounces each)

3 Tbs. Dijon mustard

2 Tbs. White wine vinegar

1 Tbs. Water

1 Tbs. Olive oil

2 Tsp. Chopped fresh tarragon

1/2 Tsp. Onion powder

1 1/2 Tsp. Brown sugar

Salt and pepper to taste

Preparation

Combine all the ingredients except chicken. Whisk until smooth and creamy.

Pat chicken breasts dry and sprinkle with a light dusting of salt and pepper.

Grease a baking pan with olive oil or cooking spray.

Brush the mixture on both sides of the four breasts.

Cover the pan with a lid or a layer of aluminum foil and bake at 350 Degrees F for 30 to 35 minutes.

Flip the breasts, baste them with the remaining sauce, and cook uncovered for an additional 15 minutes.

The thickest part of the breast should read at least 165 degrees F.

This recipe tastes wonderful when served with rice and a simple salad.

Special note: If you can't find fresh tarragon, you can use a quarter of a teaspoon of crushed fennel seed instead.

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