Grilled Chicken with Mustard-Tarragon Sauce
I adapted this grilled chicken with mustard-tarragon sauce recipe from Cooking Light magazine (October 2009). This easy chicken breast recipe was very simple to make and tasted really, really delicious. The meat was juicy and tender, while the sauce was full of flavor. We all loved this tarragon chicken, and both of my kids asked me to put this sauce on other foods like pork and potatoes. This chicken with mustard-tarragon sauce paired nicely with roasted broccoli and quinoa with caramelized red onions, bell peppers, and garlic.
Grilled Chicken with Mustard-Tarragon Sauce:
Chicken:
- 1 tbsp butter
- 2 boneless, skinless chicken breasts
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
Sauce:
- 3 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp water
- 1 tbsp olive oil
- 1 clove of garlic, minced
- ½ tsp tarragon
- ½ tsp sugar
- Sea salt and freshly cracked pepper, to taste
How to Make Grilled Chicken with Mustard-Tarragon Sauce:
Heat a grill pan over medium-high heat and coat with olive oil cooking spray.
Season the chicken well with sea salt, freshly cracked pepper, and garlic powder to taste.
Place the chicken on the grill pan and cook for 6-7 minutes. Flip over and grill for another 6-7 minutes, or until a meat thermometer reads 155-160 degrees. Set aside to rest with a foil tent.
Meanwhile, prepare the sauce by whisking the Dijon, vinegar, water, olive oil, tarragon, sugar, sea salt, and freshly cracked pepper to taste in a small saucepan over medium heat for 5-7 minutes, or until warmed.
Slice the chicken, drizzle sauce over it, and serve the remaining sauce. Enjoy.
Equipment
Ingredients
Chicken:
- 1 tbsp butter
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
Sauce:
- 3 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp water
- 1 tbsp olive oil
- 1 clove of garlic minced
- ½ tsp tarragon
- ½ tsp sugar
- Sea salt and freshly cracked pepper to taste
Instructions
- Heat a grill pan over medium-high heat and coat with olive oil cooking spray.
- Season the chicken well with sea salt, freshly cracked pepper, and garlic powder to taste.
- Place the chicken on the grill pan and cook for 6-7 minutes. Flip over and grill for another 6-7 minutes, or until a meat thermometer reads 155-160 degrees. Set aside to rest with a foil tent.
- Meanwhile, prepare the sauce by whisking the Dijon, vinegar, water, olive oil, tarragon, sugar, sea salt, and freshly cracked pepper to taste in a small saucepan over medium heat for 5-7 minutes, or until warmed.
- Slice the chicken, drizzle sauce over it, and serve the remaining sauce. Enjoy.
That looks wonderful! I love tarragon and mustard together, put them on chicken and I am in love!
The flavor of tarragon can't be beat. That anise-y, licorice-y flavor is so good.
I love trying new chicken recipes and this looks like it will definitely become a favorite. Thanks…
that sauce looks fabulous! I love the sound of each flavor.
I think this is one of those that I bookmarked in Cooking Light! Looks good!
I love this recipe. Gorgeous photo!
That chicken looks moist and delicious.
Oh wow, you've turned the kids into tarragon fans already? I don't even know what it tastes like! I'm dying to try this chicken though, looks delicious! 🙂
Looks delish! I have never cooked with tarragon…I will have to try it soon! Thanks for sharing!
I'm totally "adapting" this to the Egg. I really like the mustard and tarragon sauce! This would pair nicely with a coarse mashed potatoes dish.
I'm going to try to make this tonight for a family dinner. I'll let you know how it goes.
Do you dice or crush the garlic? or leave if whole?
Mince the garlic.
Cheers,
Pam