Dijon Tarragon Chicken Tenders |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken tenders and brussel sprouts poached in chicken broth, then covered in a light dijon-tarragon sauce. Chicken recipe from Rachel Ray and brussel sprouts added in since cooking times line up and sauce complements the sprouts really well. Ingredients:
1 1/2 pounds chicken tenders |
3 1/2 cups water |
3 1/2 tsp chicken bouillon |
2 tbsp butter |
2 tbsp flour |
1 tbsp dijon mustard |
2 tsp tarragon, dried |
3 cups brussels sprouts, cut in half lengthwise |
Directions:
1. Bring water and bouillon to boil in pan. Add chicken and brussel sprouts. Cover and reduce heat to simmer. Poach 12 minutes.
2. Remove chicken and brussel sprouts from saucepan. Pour liquid into large measuring cup or batter bowl. Return pan to ehat and add butter. When butter melts, whisk in flour and cook 2 minutes. Slowly add liquid back to pan, whisking until thickened.
3. Stir in Dijon mustard and tarragon and season sauce with salt and pepper to taste (I find it doesn't need more salt). Return chicken and brussel sprouts to pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and combine flavors.
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