Dijon Chicken

By á-47

Ingredients

• 4 boneless, skinless, chicken breast halves (6 oz each)
• 1/2 cup white wine or chicken broth
• 2 tea. minced fresh tarragon or 1/2 tea. dried tarragon
• 1/8 tea. pepper
• SAUCE
• 1 Tbsp. butter
• 3 Tbsp. flour
• 1/2 tea. salt
• 3/4 cup 2% milk
• 1/3 cup sour cream
• 2 Tbsp. Dijon mustard

Preparation

Step 1

Place chicken in an ungreased 7x11 baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400 degrees for 15 minutes. Uncover, bake 5-10 minutes longer or until a meat thermometer reads 170 degrees. Remove chicken and keep warm, reserving the pan juices.

Sauce: in a small saucepan, melt butter. stir in flour and salt until smooth; gradually add milk and pan juices. bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sour cream and mustard. Serve with the chicken.