Roast Chicken Breasts with Tarragon and Mustard Sauce
User Reviews
3.3
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 servings
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Calories
498 kcal
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Course
Main Course
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Cuisine
Mediterranean
Roast Chicken Breasts with Tarragon and Mustard Sauce
Description
This recipe starts by seasoning skin-on, boneless chicken breasts with salt and pepper, then searing them skin-side down in olive oil to develop browned, crispy skin. The chicken is finished roasting in the oven until fully cooked and rested to retain juices. The pan drippings are reserved for flavoring the sauce.
In the same pan, sliced baby Vidalia onions (or leeks or shallots) are gently sautéed until softened but not browned. A splash of marsala wine and lemon juice is added and reduced to concentrate flavors. Freshly chopped tarragon is stirred in, followed by cream and stone ground or Dijon mustard to create a smooth, tangy sauce with fresh herbal notes that highlight the chicken.
This dish pairs well with roasted vegetables or simple sides, making it a versatile option for both casual and slightly formal meals.
The recipe notes caution against substituting milk for cream, as the acid in lemon and wine could cause curdling. Serving suggestions include roasted parsnips and carrots. The sauce complements white fish like haddock, cod, or tilapia as well.
Ingredients
- 2 chicken breast boneless; skin on
- olive oil
- salt
- black pepper
- 2 onion baby Vidalia, sliced, or leek, or shallots
- marsala wine or white wine, vermouth or dry sherry, splash
- lemon juice of half
- tarragon leaves handful, chopped, fresh
- 1/2 cup cream
- 1 Tbsp stone ground mustard or dijon mustard
Instructions
- Set the oven to 400F
- Rub the chicken breasts with olive oil and season well with salt and fresh pepper. Rub the oil and spices in to the meat.
- Drizzle a little olive oil in a pan over medium high heat. When the pan is hot, put the chicken breasts in, skin side down. Sear for a couple of minutes until the skin has good color.
- Remove the chicken to a baking pan that has also been drizzled with olive oil, skin side up. Cook at 400 for 20 to 30 minutes or until done. The time will depend on how large your chicken breasts are (your thermometer should read 165F.) Finish under the broiler if you want more color or crispness to the skin. Set aside to rest under foil. Reserve any juices from the cooking to add to the sauce later.
- In the same pan you seared the chicken in, add the onions and saute over medium low heat for several minutes until they soften. Do not brown them.
- Give the pan a splash of wine and squeeze in the lemon juice. Let reduce on medium high for a minute.
- Add the tarragon, the cream, the mustard, and any leftover juices from the cooked chicken. Bring to a simmer. Cook for a minute or two. Taste and adjust the seasonings if necessary. Pour onto a serving platter or shallow casserole dish.
- Slice the chicken and nestle into the sauce. Sprinkle with a little more fresh tarragon.
Notes
- Avoid substituting milk for cream; lemon and wine can curdle milk-based sauces.
- This dish pairs well with roasted parsnips and carrots for a balanced meal.
- The tarragon mustard sauce also works well served with white fish such as haddock, cod, or tilapia.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 50g | 100% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 226mg | 75% |
| Sodium | 374mg | 16% |
| Potassium | 985mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 949IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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