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Tarragon Poached Chicken

Tarragon Poached Chicken
A delectable sauce starring Dijon mustard and white wine tops off the poached-to-perfection chicken in Herbert Bray's delightful meal-in-one-dinner. "People who taste this unique dish can't believe I found it in a collection of lighter recipes," he reports from Johnstown, Pennsylvania. Carrots and onions are cooked with the chicken and round out the meal nicely.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 2 medium celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon browning sauce, optional
  • 1 tablespoon chopped fresh parsley
  • Hot cooked rice, optional

Directions

  • In a large nonstick skillet, combine the first eight ingredients.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add
  • chicken; cover and simmer 15-20 minutes longer or until chicken
  • juices run clear. With a slotted spoon, remove chicken and
  • vegetables to a serving dish.
  • Combine cornstarch, water, mustard and browning sauce if desired
  • until smooth; whisk into poaching liquid. Bring to a boil; cook and
© Taste of Home 2013

2 of 2

Tarragon Poached Chicken (continued)

Directions (continued)

  • stir for 2 minutes or until thickened. Spoon over chicken and
  • vegetables; sprinkle with parsley. Serve over hot cooked rice if
  • desired. Yield: 4 servings.
Nutrition Facts: One serving (1 chicken breast half with vegetables and 1/4 cup sauce, calculated without rice) equals 206 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 673 mg sodium, 13 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013