creamy mustard and tarragon chicken

Ingredients

• Servings: 4
• 1/3 cup all-purpose flour
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1/4 cup finely chopped red onion
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white
• 1 tablespoon dijon mustard
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh tarragon

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place the flour in a shallow dish and season lightly with salt and pepper. heat the olive oil and butter in a large skillet over medium-high heat. season the chicken breasts with salt and pepper and dredge each in the flour.
• cook the chicken in the hot oil and butter until golden, about 3 minutes. flip chicken and brown on the other side, 3 additional minutes. remove chicken from skillet and tent with foil.
• reduce heat to medium. stir the red onion into the oil and butter that remains in the skillet. cook until softened, 2 to 3 minutes. pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour in the and bring back to a simmer. cook the sauce until reduced by half, about 3 minutes. return chicken to the pan along with any juices that have accumulated. simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. transfer chicken to a warmed platter.
• whisk the mustard and sour cream into the sauce; stir in the tarragon. spoon sauce over chicken to serve.