These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
302 Calories
Recipe Instructions
Step 1
Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
Step 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 skillet and tent with foil.
Step 3
Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of 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 center, 3 to 4 minutes. Transfer chicken to a warmed platter.
Step 4
Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.
Ingredients
1 tablespoon butter
⅓ cup all-purpose flour
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
½ cup dry white wine
4 (5 ounce) skinless, boneless chicken breast halves
