This easy skillet chicken is nicely seasoned with some fresh or dried basil and tarragon along with Dijon mustard. The pictured dish was made with thin sliced chicken breast cutlets, so they took very little time to cook. Slice large chicken breasts horizontally to make two thin cutlets or place small chicken breasts between sheets of plastic wrap and pound them gently until they're slightly thinned and even in thickness.
If you don't use thin cutlets, allow more simmering time. Chicken must be cooked to a minimum safe temperature of 165 F.
- 1/3 cup chicken broth
- 2 tablespoons dry white wine
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried tarragon
- Dash of pepper
- 4 boneless, skinless chicken breast halves
- 1/4 teaspoon kosher salt, or to taste
- In a small bowl, combine the chicken broth, wine, Dijon mustard, basil, tarragon, and pepper. Set aside.
- Spray a large skillet with nonstick cooking spray or coat with a little butter or oil. Heat skillet over medium-high heat; add chicken. Sprinkle lightly with kosher salt. Cook chicken for about 2 to 3 minutes on each side, or until lightly browned.
- Remove skillet from the heat; carefully add the seasoned broth and wine mixture. Bring to a boil; reduce heat to low. Cover and simmer for about 5 minutes, or until chicken is tender and cooked through.
- Remove the chicken to a warm serving platter and keep warm.
- Boil the pan juices for about 1 minute to reduce to about 1/4 cup.
- Pour the reduced juices over chicken.
- Serve with rice or potatoes and a green vegetable.
Expert Tips and Variations
- Replace the tarragon with an equal amount of fresh or dried oregano or marjoram, or with 1 teaspoon of fresh snipped chives.