Roasted Mustard Tarragon Chicken Recipes
BAKED TARRAGON CHICKEN BREASTS
WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Place chicken in a lightly spray 8x8 baking dish or casserole.
- In a small sauce pan. melt butter.
- Whisk in remaining ingredients.
- Pour over chicken.
- Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
- Spoon sauce over chicken and serve.
TARRAGON MUSTARD BAKED CHICKEN
Make and share this Tarragon Mustard Baked Chicken recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix mustard, lemon juice, tarragon and garlic in food processor or blender.
- Process bread into crumbs.
- Remove skin from chicken.
- place chicken breast in greased or non stick 13 x 9 inch baking dish.
- Spread with mustard mixture, then sprinkle with crumbs.
- Bake for 45-55 minutes or until chicken is no longer pink inside.
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ROAST CHICKEN BREASTS WITH TARRAGON AND MUSTARD SAUCE
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3.3/5 (26)Calories 498 per servingCategory Main Course
- Rub the chicken breasts with olive oil and season well with salt and fresh pepper. Rub the oil and spices in to the meat.
- Drizzle a little olive oil in a pan over medium high heat. When the pan is hot, put the chicken breasts in, skin side down. Sear for a couple of minutes until the skin has good color.
- Remove the chicken to a baking pan that has also been drizzled with olive oil, skin side up. Cook at 400 for 20 to 30 minutes or until done. The time will depend on how large your chicken breasts are (your thermometer should read between 170 and 180.) Finish under the broiler if you want more color or crispness to the skin. Set aside to rest under foil. Reserve any juices from the cooking to add to the sauce later.
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