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Citrus chicken with tarragon and mustard

Here is a quick and easy supper with the fresh taste of lemon
Recipe and photo provided by CanolaInfo.org
Four cooked chicken breasts with sauce on platter. Cut lemon wedges in background
6 servings / 30 min

Prep  15 min / Cook 15 min

Ingredients
  • 1/4 cup (50 mL) all-purpose flour
  • 1/2 tsp (2 mL) lemon pepper
  • 1/2 tsp (2 mL) dry mustard
  • 6 (4 oz / 125 g each) boneless skinless chicken breasts
  • 2 tbsp (25 mL) canola oil, divided
  • 1/4 cup (50 mL) finely diced shallots
  • 2 tbsp (25 mL) Dijon mustard
  • 1 tsp (5 mL) dried tarragon
  • 1/4 cup (50 mL) freshly squeezed lemon juice (or 1 tbsp / 15 mL concentrated lemon juice plus 2 tbsp / 25 mL water)
  • 1 tbsp (15 mL) honey
Directions
  1. In shallow bowl, combine flour, lemon pepper and dry mustard. Dip each chicken breast in flour mixture, shake to remove excess and set on clean plate.
  2. In large skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. When canola oil is hot, add three chicken breasts and cook for 2-3 minutes or until lightly browned. Turn over and cook additional 2-3 minutes until lightly browned. Remove to clean plate. Add remaining 1 tsp (5 mL) canola oil and repeat with remaining three chicken breasts.
  3. To same saucepan, add 1 tbsp (15 mL) canola oil and heat over medium heat. Add shallots and cook 1-2 minutes until translucent; do not brown. Add Dijon mustard, tarragon, lemon juice and honey and stir to combine. Return all chicken breasts to saucepan, spooning sauce over chicken and cook 4-6 minutes or until chicken has reached internal temperature of 170 ºF (77 ºC) on instant-read thermometer.
Nutritional info per serving (1 breast)
  • Calories 200
  • Protein 24 g
  • Total Fat 7 g
    Saturated Fat 1 g
    Cholesterol 65 mg
  • Carbohydrates 10 g
    Fibre 0 g
    Sugars 4 g
    Added Sugar 3 g
  • Sodium: 200 mg
  • Potassium: 231 mg