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    ~ 4 Boneless, Skinless Chicken Breasts (6 To 8 Oz.)
    ~ 2 Tbsp. Butter
    ~ 2 Tbsp. Flour
    ~ 2 (14 Oz.) Cans Chicken Broth
    ~ 1 Tbsp. Dijon Mustard
    ~ 2 Tbsp. Fresh Tarragon Chopped Or 2 Tsp. Dried
    ~ Salt & Freshly Ground
    ~ Black Pepper


    Bring 2 cans of chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into pan, until appropriately thickened, combining with whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 to 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf and roasted squash vegetable medley.

    Written on Saturday, 11 October 2014 00:00 in Cooking with Janet Recipes Read more...
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