Lemon-Mustard Chicken
"This recipe came from my Grandmother. My husband can't get enough of it and guests love it. It is so easy and quick that I always make it for company."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 6 boneless skinless chicken breasts, cut into pieces
- 1⁄4 cup butter
- 3 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 1 teaspoon dried tarragon
- 1 pinch salt
directions
- Place chicken in baking dish.
- Melt butter in small bowl and stir in remaining ingredients.
- Pour over chicken.
- Bake for 25-35 minutes at 350 degrees.
- If you keep the chicken in whole breasts bake for 45+ minutes.
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Reviews
-
This was a great recipe, very easy, nice tasting and fast. I also tried it with Dijon's dill mustard and it was excellent. -
This wasn't as good as I was hoping. The mustard taste was too overpowering. I think I will try again with less because I usually like mustard sauces. But it's very easy! -
I was a colossal fail on this... I only had 1/2 a lemon left so I ended up using 1 T lemon juice and 2 T lime juice. I didn't have any tarragon (thought I did), so I used rosemary. Several family members liked my messed up version. The thin texture of the sauce clearly shows that the chicken is not brown, so it isn't as appetizing-looking as I usually hope for. I might try this again with the correct ingredients. I thought I posted this review yesterday but it vanished. I served this with Recipe #155018 and Recipe #7904. -
It's a staple recipe in my home! Simple, smells GREAT, tastes better and low fat if you use low fat substitutes.
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I chose this for the Alphabet Soup Game, and I'm so glad I did! The combination of dijon, lemon juice and tarragon blend perfectly. Not overpowering at all. I cut the chicken in fairly large pieces, so I baked it the full 35 minutes. I served it on a bed of boiled white rice. It looked so elegant, I should have gotten out the good china! Thank-you for sharing this!
