1-2 pounds boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon, or 2 teaspoons dried
salt and pepper
- Season chicken breasts with salt and pepper.
- Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to a simmer. Poach chicken about 12 minutes.
- Remove chicken to a plate and pour broth into a large measuring cup or bowl. Return the pan to the heat and add the butter. When the butter is melted add the flour and whisk for about a minute. Slowly pour some of the broth back into the sauce until it is thickened to your liking.
- Stir in the mustard and tarragon.
- Return the chicken to the pan and coat with the sauce. Simmer 2-3 minutes to heat the chicken through.
- Serve with rice or noodles.
