Baked chicken breasts with creamy mustard and tarragon sauce recipe

Baked Chicken Breasts with Creamy Mustard and Tarragon Sauce

This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.
About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This recipe for baked chicken breasts with creamy mustard and tarragon sauce is a delightful combination of flavors that will surely impress your taste buds. The chicken breasts are tender and juicy, baked to perfection and topped with a rich and velvety sauce made with tangy mustard and fragrant tarragon. The creamy sauce adds a luxurious touch to the dish, making it perfect for special occasions or a fancy weeknight dinner. With its irresistible aroma and mouthwatering taste, this recipe is bound to become a favorite in your kitchen.
Keywords: baked chicken breasts, creamy mustard sauce, tarragon, flavorful, easy
Baked chicken breasts with creamy mustard and tarragon sauce recipe details
You aren’t just going to bake chicken here. Not a go-the-extra-mile man like yourself. No way. You’ll finish off the dish with a creamy French mustard sauce that will give extra taste to every bite. Worth it.
Ready in: 45 mins
Ingredients
Serves: 4- 4 boneless skinless chicken breasts
- 1/2 cup white wine or chicken broth
- 1 tablespoon minced fresh tarragon (or 1 teaspoon dried)
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 tablespoon flour
- 3/4 cup milk
- 1/3 cup sour cream
- 2 tablespoons Dijon mustard
Preparation method
Prep: 20 mins | Cook: 25 mins1. Preheat oven to 350 degrees F.
2. Place chicken in glass baking dish and add wine. Season with tarragon and pepper. Cover with foil and bake for 15 minutes, then remove foil and bake for about 10 minutes longer until the chicken is no longer pink inside.
3. Remove chicken from pan and pour the pan juices into a bowl for use in the sauce.
4. Make a roux by melting the butter in a saucepan over medium-low heat. Then whisk in the flour and salt, and cook for about 3 minutes, stirring constantly. Slowly pour in the milk and the pan juices.
5. Let the sauce come to a boil, then lower heat and cook, stirring constantly, for about 3 minutes to thicken. Then stir in the sour cream and mustard and remove from heat.
6. Serve chicken with sauce spooned over each serving.
Share this content!
As seen in:

Reference: Baked chicken breasts with creamy mustard and tarragon sauce recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 39 times, 1 visit(s) today