4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-fat sour cream
2 tablespoons honey mustard
1 teaspoon dried tarragon
How to Make It
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Transfer to a platter; keep warm.
Stir sour cream, mustard, and tarragon into pan; cook until thoroughly heated. Spoon over chicken.
I'm pretty disappointed with this and agree that it's more of a mustard chicken recipe. Maybe the honey mustard I used wasn't the greatest, but it was definitely a very bitter-tasting sauce. IF I make this again, I will use one tbsp honey mustard and an additional tbsp of just honey.
I made this recipe BUT instead of using tarragon, I used fresh basil. I also added a little minced garlic. I grilled the chicken until it was almost done, then I poured the sauce on and put it in the over for a few minutes to let the sauce cook into the chicken and the chicken was fully cooked WONDERFUL!! The left over chicken makes great sandwiches and good "Italian" tacos. I bet you can really use any herb or combination of herbs that you like. If you like chicken make this right now!
The name of this recipe is a little misleading. I did like the sauce but it was much more of a mustard chicken recipe than tarragon. It was pretty good and I'll probably make it again. I served it with mashed potatoes and Sauteed Carrots with Tarragon (Sunset, March 2009).