Citrus chicken with tarragon and mustard

Here is a quick and easy supper with the fresh taste of lemon

Recipe and photo provided by
200 cal Serves 6
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
Four cooked chicken breasts with sauce on platter. Cut lemon wedges in background



  1. 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.
  2. 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.
  3. 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)

24 g
200 mg
231 mg
Total fat
7 g
Saturated fat
1 g
65 mg
10 g
0 g
4 g
Added sugars
3 g