One of my favorite chicken recipes is my creamy tarragon chicken. I mix up lots of fresh tarragon with mayonnaise and a bit of lemon juice and Dijon mustard and bake it. Trust me when I tell you that it takes minimal effort but tastes like something you would order at a fancy french bistro! Add some dilled potatoes and green beans and you have yourself a delicious meal in no time!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 375 degrees. Cut the chicken breasts in half lengthwise. This will cut your cooking
time in half creating moist and juicy chicken as well as giving you more portions.
In a medium bowl mix the mayonnaise, chopped tarragon, lemon juice, Dijon mustard and a pinch of salt and pepper. Season both sides of the chicken breasts with salt and pepper and place them on a rimmed baking sheet. Place 1-2 spoonfuls of the tarragon mayonnaise over each breast and bake in the oven for 15 minutes. Flip breasts over and place 1 spoonful of remaining tarragon mayonnaise over each breast and bake an additional 10 minutes or until breasts reach 165 degrees.
Meanwhile place the potatoes in a pot and cover with water. Bring to a boil and reduce heat to medium cook for 15 minutes and drain potatoes. In a medium bowl mix the melted butter, fresh dill, minced garlic and salt and pepper to taste. Gently mix the potatoes in the bowl until well coated in the butter mixture.
Add a side dish of green beans and enjoy!
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