Tarragon and Mustard Chicken
Serves 2-3
Tarragon is such a beautiful herb and is a classic with chicken. Here it is paired with Dijon mustard and lemon to make a marinade that can be easily scaled up, but the quantities here are perfect for two or three chicken breasts.
- Ingredients:
- 2-3 chicken breasts, butterflied
- For the marinade:
- 2 tsp rapeseed or olive oil
- 2 tsp Dijon mustard
- 1 tsp light brown sugar
- 4 tsp tarragon, chopped
- A pinch each of salt and pepper
- Juice of 1/2 a lemon
Step 1: Combine all of the marinade ingredients in a dish or sealable bag and mix.
Step 2: Add the chicken and massage so the meat is coated in the marinade.
Step 3: Either cover the dish in clingfilm or seal the bag and leave to marinate for an hour or two in the fridge.
Step 4: Remove from the fridge 20 minutes before you are ready to cook.
Step 5: Grill under a high heat for about four minutes on each side until cooked through.
I sliced this into thin strips and served it with a roasted vegetable and grain salad at lunchtime. It would be good as a more substantial meal, left whole, serving a breast per person with a warm potato salad (why not use tarragon in the dressing) and a large green salad on the side.
3 COMMENTS
Good day sir. Could you do the tarragon chicken using left over roast chicken and if so would you just cook in a pan with the marinade on?
Hi Huw,
I would suggest that if you are using left over roast chicken to use the marinade more as a dressing, drizzled over the top, or tossed through the pieces of chicken. You could also use the dressing in the roasted vegetable and grain salad instead, if you’re keeping the chicken cold.
TFW 🙂
Thanks. The result was fantastic.