This is one of those quick-to-make dinners that really zings with flavor. It doesn’t take long to make, is low – virtually no – fat … and looks pretty, too! And because Luscious Lemon herself goes well with most foods, the lemony sauce will help flavor whatever side of starch or vegetable you add to the plate. A nice crisp white wine or Zinfandel would also work nicely.
This was one of my Mother’s recipes and she made it often for herself and Dad. (I can tell from the splatters on her recipe card!) She liked to serve it with a green been vinaigrette and the almond rice – I prefer asparagus, myself.
Lemon Mustard Chicken with Tarragon
- 1 c all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 skinless, boneless chicken breast halves (4-5 oz. each)
- 1 tbsp. olive oil
- 1/4 c chicken broth (preferably low sodium)
- 1 small red bell pepper, seeded and diced in small dice (about 1/2 c)
- 2 green onions, thinly sliced
- 1 tsp. Dijon-style mustard
- 1/2 tsp. lemon zest
- 1 Tbsp. freshly squeezed lemon juice
- 2 tsp. cornstarch
- 1/2 tsp. dried (or 1-1/2 tsp. fresh) tarragon leaves
- Lemon slices or wedges & fresh tarragon leaves for garnish, optional
On a flat plate, combine flour, salt and pepper. Dredge chicken breasts in seasoned flour, shaking off excess. Heat oil in non-stick or sprayed frying pan large enough to hold both breasts without crowding. Sauté over medium high heat until golden brown on both sides and cooked through (about 8 to 10 minutes). Remove from heat to serving plate and keep warm in the oven.
In the same skillet, add the broth and deglaze the pan 2 – 3 minutes. Add bell pepper and green onions and cook 2 minutes more. In small bowl, combine mustard, lemon zest, and cornstarch and whisk until smooth. Whisk mustard mixture into broth, add tarragon, whisking until thickened and smooth.
Place chicken on serving plates and pour some of the sauce over each chicken breast.
Pairs beautifully with green beans or asparagus and almond rice or quinoa.