A 15-Minute meal my kids liked..Sautéed Chicken Breasts with Mustard and Tarragon

 15-Minute Sautéed Chicken Breasts with Mustard and Tarragon42-20343105

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

1. Slice onion and press garlic and let sit for 5-10 minutes to bring out
their hidden health benefits.

2. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sautè
onion in broth over medium heat for 2 minutes.

3. 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.

4. 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.

5. While chicken is cooking, chop herbs and add at end with salt and pepper
to taste.

Recipe Source: The World’s Healthiest Foods

Author Note: The key to success with this recipe is the timing. You want to
reduce the sauce to a consistency of cream. If it’s too thin, the flavor
will be weak while if it’s too thick, there won’t be enough sauce. By
cutting the chicken into 1 inch pieces you should be able to reduce the
sauce perfectly without overcooking 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. If you use
dried herbs, add them in the step where you’re adding the mustard, broth,
and honey.
                   – – – – – – – – – – – – – – – – – –

I used more chicken than the recipe called for so I made sure I had leftovers  for tomorrow’s lunch.  The recipe turned out delicious. 
I put my chicken over fresh spinach that wilted from the warm sauce and tasted great.  You could also throw in some broccoli florets toward the end of the cooking time to add cooked greens.  I just gave my kids the chicken without the onions and pieces of raw broccoli.  Simple!
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