Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: Serves 4
Ingredients:
- 1/3 cup chicken broth
- 2 tablespoons dry white wine
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried tarragon
- dash of pepper
- 4 boneless, skinless chicken breast halves
- nonstick cooking spray, butter, or oil
Preparation:
Rinse the chicken breasts; pat dry. Spray a large skillet with nonstick cooking spray or coat with a little butter or oil. Heat skillet over medium-high heat; add chicken. Cook chicken for about 2 to 3 minutes on each side, or until lightly browned.
Remove skillet from the heat; carefully add the seasoned broth and wine mixture. Bring to a boil; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is tender and cooked through. Remove chicken to a warm serving plate; boil pan juices for about 1 minute to reduce to about 1/4 cup. Pour juices over chicken. Serve with rice or potatoes and a green vegetable.
Serves 4.
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