Dijon Tarragon Chicken

This is a great weeknight meal; quick and easy.  I adapted this from a Rachael Ray recipe.  It does taste better with fresh tarragon but I use dried most of the time.  You can make it with chicken tenders, breasts, or with the chicken cut into chunks.  It is a very versatile recipe.  Enjoy!


Dijon Tarragon Chicken: 
Adapted from Rachael Ray
click here for a printable version


2 (14 ounce) cans chicken broth
1-2 pounds boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried
salt and pepper

Season chicken breasts with salt and pepper.  Bring 2 cans chicken broth to a boil.  Add chicken to the broth, cover and reduce heat to a simmer.  Poach chicken about 12 minutes.

Remove chicken to a plate and pour broth into a large measuring cup or bowl.  Return the pan to the heat and add the butter.  When the butter is melted add the flour and whisk for about a minute.  Slowly pour some of the broth back into the sauce until it is thickened to your liking.  Stir in the mustard and tarragon.

Return the chicken to the pan and coat with the sauce.  Simmer 2-3 minutes to heat the chicken through.

Serve with rice or noodles.