Whole-Grain Mustard Tarragon Chicken 4.000
Feb 22, 2006

Tarragon contributes subtle fragrance to the broth and a burst of color and flavor to the dressing of this easy poached chicken favorite. Don't toss that broth: After poaching (and discarding the tarragon stems), it can be cooled, covered and reserved for soup or a sauce. It'll keep in the refrigerator for up to 3 days or in the freezer for 1 month.

Serve the chicken, meanwhile, with rustic bread.


Servings: 4
Ingredients
  • 4 large sprigs tarragon, stems separated from leaves
  • 2 quarts chicken or vegetable broth (may substitute low-sodium broth)
  • 4 (1 to 1 1/4 pounds) boneless, skinless chicken breast halves, flattened to 1/2 inch thick
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon lemon juice
  • 1/4 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 3 cups salad greens

Directions

Place the tarragon stems and broth in a large saucepan over high heat. Bring to a boil. Reduce the heat to medium-low so the broth is barely bubbling. Add the chicken and gently poach for about 15 minutes or until firm to the touch and cooked through. Transfer the chicken to a cutting board and let it cool briefly before cutting into thin diagonal strips.

Meanwhile, prepare the dressing. A mini-blender is preferable: coarsely chop the tarragon leaves and puree with the mustard, lemon juice, oil and salt and pepper to taste. Or chop the tarragon finely and whisk in a small bowl with the other dressing ingredients.

Divide the salad greens among individual plates. Fan the chicken slices on top of the greens and drizzle with the dressing. Serve immediately.

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Recipe Source

Adapted from a recipe by Lesley Waters in "The Newlyweds' Cookbook" (Ryland Peters & Small, 2006).

Tested by Marcia Kramer.

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