CHICKEN BREASTS with Dijon-Tarragon Sauce

“This recipe was originally from Rachael Ray and was for 4 servings, but I revised it for 2 servings. Whenever my grocery store has a sale on chicken breasts, I buy an extra 2 or 3 packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget minded.”

Ingredients Nutrition


  1. Bring chicken broth to a boil.
  2. Add chicken to the broth, cover and reduce heat to simmer.
  3. Poach chicken 12 minutes.
  4. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl.
  5. Return the pan to heat and add butter.
  6. When butter melts, add flour and cook, whisking with butter, 2 minutes.
  7. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk.
  8. Stir in Dijon mustard and tarragon and season sauce with salt and pepper.
  9. Return chicken to the pan and coat with sauce.
  10. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors.
  11. Serve with your favorite vegetables.

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