Chicken with Creamy Tarragon-Mustard Sauce

Be sure to remove the skillet from the heat before making the sauce. There will be enough heat left in the pan to warm the sauce.

Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 6.8g
  • Saturated fat: 1.1g
  • Protein: 26.8g
  • Carbohydrate: 2.0g
  • Cholesterol: 68mg
  • Iron: 1.1mg
  • Sodium: 324mg
  • Calories from fat: 35%
  • Fiber: 0.2g
  • Calcium: 25mg


  • 2 tablespoons Dijon mustard
  • 2 tablespoons light mayonnaise
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon dried tarragon
  • 2 teaspoons olive oil
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons finely chopped green onions


  1. Combine first 4 ingredients in a small bowl, stirring well with a whisk.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes; turn and reduce heat to medium- low. Cover and cook 12 minutes or until chicken is done. Remove chicken; keep warm.
  3. Remove pan from heat. Add mustard mixture to drippings in pan; stir well. Spoon mustard sauce over chicken; top with green onions.
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