Mustard-Tarragon Roast Boneless Breast Chicken
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 126.4
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 960.8 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.2 g
- Protein: 0.2 g
View full nutritional breakdown of Mustard-Tarragon Roast Boneless Breast Chicken calories by ingredient
Introduction
Tasty Boneless Chicken Breasts--variation of a Real Simple Recipe-- Tasty Boneless Chicken Breasts
--variation of a Real Simple Recipe--
Number of Servings: 3
Ingredients
-
1/2 Cup Dijon Mustard
3 Tbsp cider vinegar
4 Tbsp olive oil (I use xtra virgin)
2 Cloves garlic, finely chopped
2 Tbsp roughly chopped fresh tarragon
1/2 Tsp Kosher salt
1/4 Tsp freshly ground black pepper
1-2 Lbs boneless, skinless chicken breasts (not cutlets) - OR - 1- 3-1/2-4 Lb chicken cut up
1/4 Cup fresh flat-leaf parsley, roughly chopped
3/4 Cup dry white wine
1 12 ounce pkg egg noodles (I use no yolks)
Directions
Heat oven to 400 deg.
In a large bowl whisk the: mustard, vinegar, 2 Tbsp of the oil, garlic, tarragon, salt & pepper.
Add the chicken and toss to coat.
Place the chicken in a roasting pan and roast until cooked through, about 40-45 min
During the last 15 min of roasting, cook the egg noodles (if serving) according to pkg directions.
Drain & return to pot.
Add the parsley and remaining oil & toss to coat.
Transfer the chicken to individual plates.
Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan until the wine reduces slightly, about 5 min.
Divide the noodles among the plates and spoon the sauce over the top.
Number of Servings: 3
Recipe submitted by SparkPeople user FRANNYA.
In a large bowl whisk the: mustard, vinegar, 2 Tbsp of the oil, garlic, tarragon, salt & pepper.
Add the chicken and toss to coat.
Place the chicken in a roasting pan and roast until cooked through, about 40-45 min
During the last 15 min of roasting, cook the egg noodles (if serving) according to pkg directions.
Drain & return to pot.
Add the parsley and remaining oil & toss to coat.
Transfer the chicken to individual plates.
Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan until the wine reduces slightly, about 5 min.
Divide the noodles among the plates and spoon the sauce over the top.
Number of Servings: 3
Recipe submitted by SparkPeople user FRANNYA.