I made this Sunday night for dinner and it was AWESOME! I used fresh tarragon (just bought a pot of it at the herb store the day before...fantastic)! This is so good and it makes alot of sauce. It's really good served with rice and roasted broccoli. My FSIL (former sister in law) Jeannie and I both loved it! YUMMY!!!
Dijon Tarragon Chicken Breasts POINTS: 7
28 oz fat-free chicken broth 4 breast uncooked boneless, skinless chicken breast 2 Tbsp all-purpose flour 1 Tbsp Dijon mustard 2 Tbsp fresh tarragon 2 Tbsp butter
Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
-- Edited by Colette at 20:09, 2007-06-05
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