TERRAGON AND DIJON MUSTARD CHICKEN
Tarragon and Dijon Mustard Chicken is quick, delicious, and slightly sweet with the tang of the Dijon mustard. This is one of the simplest recipes, perfect for those moments when someone wants to have something out of a restaurant but does not want to waste hours in the kitchen preparing it. This is further enhanced by the herbaceous tarragon flavour that goes well with the balanced flavour of the mustard. Terragon and dijon mustard chicken gets complimented very well if served with roasted vegetables or fresh salad. The light spraying of olive oil on the chicken does not let it get dry. Salt and pepper heighten the flavour. So, tarragon and dijon mustard chicken is preferred.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
French, Mediterranean
PREPARATION / TECHNIQUES
Pan-Fry, Sauté, Quick & Easy, One-Pot Wonders
OCCASION / HOLIDAY
Weeknight Dinner, Family Dinner, Date Night, Summer Barbecue, Easter, Spring
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Carb, Gluten-Free, Low Fat, Quick & Easy, Kid Friendly
DISH TYPE
Main Course, Chicken
INGREDIENTS
- 1 chicken breast (150g)
- 1 tbsp fresh tarragon, chopped
- 1 tsp Dijon mustard
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 220
- Protein: 28g
- Fat: 9g
- Carbohydrates: 2g
- Fibre: 0g
- Sodium: 250mg
PREPARATION OF TERRAGON AND DIJON MUSTARD CHICKEN
- Prepare the chicken: Pat the breast using a paper towel. Season both sides of the chicken breast with salt and pepper.
- Make the mustard mixture: Mix the mustard by adding a bowlful of finely minced fresh tarragon to Dijon mustard. Mix all together until very thick, almost a paste.
- Coat the chicken: Pat a layer of this mustard-tarragon mixture evenly onto both sides of the chicken breast.
- Heat the pan: Heat some olive oil in a pan along a skillet at medium heat and once hot, add chicken breast to the skillet.
- Cook the chicken: Fry for 6-7 minutes on either side and make sure it is golden in colour and well done to an internal temperature of 75°C or 165°F.
- Rest and serve: Before serving, remove the chicken from the pan and allow it to rest for a few minutes. That resting time will allow the juices to redistribute, giving a softer mouthful.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Use a meat thermometer to ensure whether the chicken is cooked and not overcooked.
- If fresh tarragon isn’t available, dried works well, too, but you will likely need far less than 1/2 teaspoon since the dry herbs are so much more intense.
- Add some cream or chicken broth after the chicken is cooked and stir in the pan in order to deglaze and create a creamy sauce.
- Let the chicken rest for a few minutes before slicing to retain its juices and tenderness.
- Terragon and dijon mustard chicken should be served over roasted vegetables, mashed potatoes or a light salad side for the complete meal.
VARIATIONS
- Add a splash of white wine to the pan; this enhances the flavours.
- Replace the tarragon with thyme or rosemary for an entirely different herb flavour.
- To make it spicy, you may add red pepper flakes to the mustard mix.
- Omit the cream if you want to make a dairy-free pan sauce.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for refrigeration and use it for up to 3 days. Reheat over the stovetop or in the microwave.
- Freezing: You can freeze this dish. Let the cooked chicken cool completely. After cooling, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator to reheat.