Sauteed Chicken Breasts with Herbed Mustard Butter

Name: Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, room temperature, divided; 2 1/2 tablespoons tarragon vinegar, divided; 2 tablespoons chopped fresh tarragon; 2 1/2 teaspoons Dijon mustard; 1 1/2 tablespoons chopped fresh Italian parsley; 6 skinless boneless chicken breast halves, pounded to 1/2-inch thickness; 2 teaspoons dried tarragon; 1 1/2 tablespoons canola oil; 2 1/2 cups fresh snow peas, trimmed; 2 cups frozen petite peas; 1 1/2 cups 1-inch pieces green onions; Fresh tarragon sprigs

Servings: persons

6 tablespoons (3/4 stick) unsalted butter, room temperature, divided
2 1/2 tablespoons tarragon vinegar, divided
2 tablespoons chopped fresh tarragon
2 1/2 teaspoons Dijon mustard
1 1/2 tablespoons chopped fresh Italian parsley
6 skinless boneless chicken breast halves, pounded to 1/2-inch thickness
2 teaspoons dried tarragon
1 1/2 tablespoons canola oil
2 1/2 cups fresh snow peas, trimmed
2 cups frozen petite peas
1 1/2 cups 1-inch pieces green onions
Fresh tarragon sprigs

1
Whisk 4 1/2 tablespoons butter, 1 tablespoon tarragon vinegar, fresh tarragon, mustard, and parsley in small bowl.
2
Arrange chicken in single layer in 13x9x2-inch glass baking dish.
3
Sprinkle with remaining 1 1/2 tablespoons tarragon vinegar.
4
Let stand at room temperature 30 minutes.
5
Pat chicken dry.
6
Sprinkle both sides of chicken with dried tarragon, salt, and pepper.
7
Bring large pot of salted water to boil.
8
Meanwhile, melt remaining 1 1/2 tablespoons butter with oil in large skillet over medium-high heat.
9
Add chicken and saute until brown and cooked through, about 5 minutes per side.
10
Transfer to platter.
11
Place rounded teaspoon tarragon butter on each chicken breast.
12
Tent loosely with foil to keep warm.
13
Add vegetables to boiling water.
14
Cook until crisp-tender, about 3 minutes; drain.
15
Transfer to bowl.
16
Toss with remaining tarragon butter; season with salt and pepper.
17
Arrange vegetables around chicken, garnish with tarragon sprigs, and serve.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) unsalted butter, room temperature, divided, 2 1/2 tablespoons tarragon vinegar, divided, 2 tablespoons chopped fresh tarragon, 2 1/2 teaspoons Dijon mustard, and more.

Yes, Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions