Citrus chicken with tarragon and mustard
Here is a quick and easy supper with the fresh taste of lemon
200 cal
Serves 6
Prep time
0h 15m
Cook time
0h 15m
Total time
0h 30m
Ingredients
Directions
-
Step 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. -
Step 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. -
Step 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 information
Per serving (1 breast)
- Calories
- 200
- Protein
- 24 g
- Sodium
- 200 mg
- Potassium
- 231 mg
- Total fat
- 7 g
- Saturated fat
- 1 g
- Cholesterol
- 65 mg
- Carbohydrates
- 10 g
- Fibre
- 0 g
- Sugars
- 4 g
- Added sugars
- 3 g
