Dijon-Tarrogn Mustard Chicken & Asparagus side recipe

I got this recipe from ALL RECIPES.COM but have modified it away ALOT from the original. Its delicious and the cream and mustard can be adapted depending on the amount of sauce you like. My DH likes to drown his chicken and the extra sauce is great for leftovers, because it soaks up in the fridge and is still enough for reheating.

It seems like a lot of work but it's not-the worst part is dicing the veggies, but I tend to dice up onions, peppers and stuff like that when i buy them and then put them in ziploc baggies for the week so I just can grab and toss em into whatever I am making.



Dijon-Tarragon Cream Chicken

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 4 servings

'Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!'

INGREDIENTS:

1 tablespoon butter

-1 ½ tablespoon(s) olive oil

4-6 skinless, boneless chicken
breast halves (DH dices it up and we make enough for the next day)

salt and pepper to taste

½ cup flour

1 tsp oregano

½ teaspoon salt

½ teaspoon black pepper

1 1/2 cup heavy cream (use more or less depending on how much sauce you want)

1-2 tablespoon(s) Dijon mustard

2 teaspoons chopped fresh tarragon

½ package-1 package of fresh mushrooms

1 small onion or 2 shallots finely chopped

5-10 (depends on personal taste) mashed/minced garlic gloves

Dry white wine

DIRECTIONS:

1. Melt the butter and heat the oil in a skillet over medium-high heat. Put flour and spices and salt and pepper into a Ziploc bag. Drop chicken breasts into seasoned flour for a light coating. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear but DON’T overcook!. Set aside and keep warm. (I usually stick them in a fiestaware dish and stick it in the oven on the warm setting)

2. Sauté your mashed/minced cloves of garlic in some olive oil till it gets yummy smelling. Then add your chopped onion or shallots, and your mushrooms until the onion, are soft and the mushrooms are mostly cooked.

3. Deglaze the pan with a glug of white wine (eyeball it) before adding the cream.(Meaning scrape up all the yummy brown bits and cook the wine down a little bit.)

4. Stir cream into the pan. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve

I have served this chicken with mashed potatoes and asparagus which I have a GREAT recipe for! or Stove-Top chicken dressing and a salad. Its just YUMMY!


ASPARAGUS RECIPE:

INGREDIENTS
1 pound fresh asparagus spears, trimmed (Like 1 bundle)
1 tablespoon olive oil
1tablespoon balsamic vinegar
salt and pepper to taste
pecorino romano cheese (I use some stuff from Costco)

1. Preheat oven to 350 degrees.

2. Was, trim ends and arrange asparagus on aluminum foil on a baking sheet.

2. Drizzle oilive oil then balsamic vinegar all over asparagus. (use more depednign on taste)Sprinkle cheese on top -eyeball what you like.

3. Stick in the oven for 10-15 minutes or until they start to get crispy brown on top.

DONE!

Delicious and even veggie haters like my dad and Bro scarf this down.

Re: Dijon-Tarrogn Mustard Chicken & Asparagus side recipe

Thanks, Jenn; sounds yummy!!

Re: Dijon-Tarrogn Mustard Chicken & Asparagus side recipe

that sounds awesomely delish!

I can't wait to make this!!

Thanks!

Re: Dijon-Tarrogn Mustard Chicken & Asparagus side recipe

I always read these at lunchtime.