The World's Healthiest Foods

15 Minute Sautéed Chicken Breasts with Mustard, Tarragon

This easy recipe we created for you is a delicious way to receive the health benefits of chicken in just 15 minutes. The mustard and tarragon are a perfect complement that will make this dish a favorite of yours. Because we use our Healthy Sauté method with skinless chicken breasts it makes this delicious sauce even healthier and lower in fat.

15 Minute Sautéed Chicken Breasts with Mustard, Tarragon Prep and Cook Time: 15 minutes

Ingredients:
1 medium onion cut in half and sliced medium thick
2 boneless, skinless chicken breasts cut into 1inch pieces
5 medium cloves garlic, pressed
3 TBS Dijon mustard
½ cup + 1 TBS chicken broth
2 tsp honey
1 TBS chopped fresh tarragon
2 TBS chopped fresh parsley
salt and white pepper to taste
Directions:

  1. Heat 1 TBS broth in a 10–12 inch non-stick skillet. Healthy Sauté onion in broth over medium heat for 2 minutes.
  2. While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
  3. Add mustard, ½ cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
  4. While chicken is cooking chop herbs and add at end with salt and pepper to taste.

    Serves 4
    Serving Suggestion:
    Serve with
Healthy Cooking Tips: The key to success with this recipe is the timing. You want to reduce the sauce to a consistency of cream. Too thin and the flavor is weak. Too thick and there isn’t enough sauce. By cutting the chicken into 6 pieces you should be able to reduce the sauce perfectly without over cooking the chicken. If you choose to cut the chicken into bigger pieces, increase the amount of sauce ingredients to give the chicken time to cook longer without the sauce drying out.
This page was updated on: 2002-11-07 03:38:02
© 2002 The George Mateljan Foundation