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Mustard-Braised Chicken with Tarragon

4 Servings

40 minutes 20 minutes active

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For our rendition of this French bistro classic, we lightened things up by swapping whole-milk yogurt for the usual heavy cream or crème fraîche. And to give the sauce texture and layers of mustardy flavor, we use both whole-grain and Dijon mustard. Serve with egg noodles tossed with butter and herbs or with roasted potatoes. The chicken is browned on the stovetop and finishes in the oven, so you will need an oven-safe 12-inch skillet.

4

Servings

Tip

Don't return the browned chicken to the pan until the sauce mixture has reached a simmer. This ensure that the flour's thickening power is activated and that its starchy taste has cooked out. Also, don't use Greek, low-fat or nonfat yogurt, as all have a tendency to break when heated.

40 minutes

20 minutes active

Ingredients

  • ¼

    cup whole-grain mustard

  • 2

    tablespoons dijon mustard

Directions

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Reviews
Thomas W.

5 Stars - Didn’t add salt to the mustard mix... mustard has enough salt already. Delightful blend of favors with nice crispy skin..Delicious !