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
Step 1In 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 2In 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 3To 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.
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
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