Thursday

Mustard Chicken Tarragon Recipe

The mustard and hint of sugar in this dish makes a tangy sauce that's a perfect foil for chicken breasts. This recipe is baked, so it's naturally low in calories too.

Mustard Chicken Tarragon Recipe

If you're tired of the same old chicken helper or shake and bake for dinner, this recipe will wake up your taste buds.

4 boneless chicken breasts (half breasts about 6 ounces each)
3 Tbs. Dijon mustard
1 Tbs. red wine vinegar
1 Tbs. soy sauce
1 Tbs. water
1 Tbs. Olive oil
2 Tsp. chopped fresh tarragon
1/2 Tsp. onion powder
1/2 Tsp. garlic powder
1Tsp. granulated sugar

Salt and pepper to taste
Cooking spray
Aluminum foil

Preparation

Combine all food ingredients except chicken and cooking spray. Whisk until smooth.

Pat chicken breasts dry and sprinkle with a light dusting of salt.

Coat a baking pan with cooking spray.

Brush mustard mixture on both sides of each breast. You can also marinate uncooked breasts in the mixture for up to six hours for a stronger flavor.

Bake chicken in an aluminum foil covered dish at 350 Degrees F for 30 minutes. Remove foil, turn breasts and baste with sauce. Cook for an additional 15 minutes uncovered.

Test the meat for doneness. The thickest part of the breast should register 165 degrees F (or 74 degrees C).

Note: This also works well with skinless breasts and with chicken thighs and drumsticks


Approx. 200 Calories Per Serving (less than 8 grams of fat)
Serves 4

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