Dijon Tarragon Chicken Breasts

1. 1

   Bring 2 cans chicken broth to a boil.

2. 2

   Add chicken to the broth, cover and reduce heat to simmer.

3. 3

   Poach chicken 12 minutes.

4. 4

   Remove chicken to a plate and pour broth into a large measuring cup or batter bowl.

5. 5

   Return the pan to heat and add butter.

6. 6

   When butter melts, add flour and cook, whisking with butter, 2 minutes.

7. 7

   Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk.

8. 8

   Stir in Dijon mustard and tarragon and season sauce with salt and pepper.

9. 9

   Return chicken to the pan and coat with sauce.

10. 10

    Simmer 2 or 3 minutes to heat chicken back through and to combine flavors.

11. 11

    Serve with rice pilaf, and roasted squash vegetable medley.

* Per serving · 4 servings · Values may vary.

No additional tips available.