Looking for a dijon chicken or tarragon chicken with sauce recipe?

I am cooking for 6-8 people and am seeking a recipe for boneless skinless chicken breasts with a sauce - I would like to cook the sauce separately as a few guests can not eat the sauce ON the chicken





A tarragon or dijon sauce would be great





Any ideas?





Thanks so muchLooking for a dijon chicken or tarragon chicken with sauce recipe?
This is a recipe I have used many times and should do the trick. It is easy and takes a short time to prepare. It is for 4 people, so you can just double the recipe. It does make a difference using the best ingredients. Fresh thyme, real chicken stock, good dijon are the most important. If you can't find shallots use a sweet onion. After each step of adding ingredients, let the sauce cook for a bit before you move on - building the sauce in stages. Constantly scrap the the pan as you cook to get all the good bits mixed in, especially at the start, when you have removed the chicken, this is essential. A stainless steel pan is best.


Cheers.





3 tablespoons finely chopped shallots.


3-4 sprigs of fresh chopped thyme


1 tablespoon balsamic or red wine vinegar


1/4 cup dry white wine


1 teaspoon worchestershire


1/2 cup of chicken stock


2 teaspoons tomato paste


1/4 cup 35% cream


1 tablespoon dijon mustard





- Cook the chicken first, then remove from pan. I prefer to just use fresh pepper, sea salt and butter, with a touch of virgin olive oil


- Leave the remaining butter/oil/juices, if not much is there add some butter, and then add the shallots and thyme, cook until the shallots are wilted. Do this on med. to med-low heat.


- Add the vinegar, wine, worchestershire and bring to a slow rolling boil. So you want to raise the heat to med-high.


- Add the chicken broth and return to a slow rolling boil.


- Stir in the tomato paste.


- Lower the heat to med. or just under and let the sauce reduce by half.


- Add the cream, bring to a slow rolling boil. Add the mustard. Here you can play with the type of mustard or use more than one, though dijon is perhaps best.


- There will be about 1/2 to 3/4 of a cup.Looking for a dijon chicken or tarragon chicken with sauce recipe?
make a honey mustard


1 part dijon mustard


2 parts olive or canola oil


1 part honey


clove garlic minced and sauteed with shallot minced olive oil


and the juice from limes


I don't measure but when I make this I put a couple of tablespoons of oil in a skillet and saute the shallots and garlic and then turn the skillet off and stir a couple of tablespoons of honey and an equal amount of dijon or spicy brown mustard when this is smooth and heated through I transfer to a bowl and the whisk in the oil equal to the volume of the honey and mustard and the lemon juice a pinch of salt maybe if needed.


this is enough to spoon over 4 chicken breast pieces


so maybe double it its really tasty and easy to make and goes with almost any side.