I love exploring new cookbooks. The fancy ones with beautiful pictures are fun to look at but when it gets down to the nuts and bolts of putting dinner on the table reliably my favorites are often not much to look at but chock-full of good everyday recipes most people I know would like. Clear easy to follow directions, ideas for side dishes to go with particular entrees, and notes about which recipes are “entertaining worthy” and which be made ahead or prep work started ahead at least are big plusses for me. What’s for Dinner by Maryana Vollstedt
Tarragon is one of those herbs I don’t use very often for some reason, although I like it. This dish caught my eye because of the tarragon. It was super easy to do and I wouldn’t hesitate to do it for company. I like dishes I can prepare ahead of time and then have cooking in the oven while I visit with my guests.
This would go excellent with rice to spoon the sauce on, although I made it with some leftover red potatoes that I sauteed.
Chicken with Tarragon Sauce
Ingredients
- 4-6 boneless skinless chicken breast halves
- 2 Tbs butter
- 2 Tbs Dijon mustard
- 1/4 cup white wine
- 1 tsp lemon juice
- 1 tsp dried tarragon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 350 F.
- Spray or oil a baking dish large enough to hold your chicken and lay the chicken breasts down in it.
- In a small saucepan, melt the butter, then over low heat add everything else and stir with a whisk until smooth.
- Pour the sauce over the chicken. Bake until the chicken is done, about 35 minutes. Serve with the sauce spooned over the chicken.
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