Grilled Chicken with Mustard-Tarragon Sauce

I adapted this recipe from one I found in the most recent Cooking Light magazine (October 2009). It was very simple to make and tasted really, really delicious. The chicken turned out moist and tender while the sauce was full of flavor. My kids, husband and I all loved this meal. Both of my kids asked me to put this sauce on other foods like pork and potatoes. I served this chicken with steamed broccoli and Quinoa with Caramelized Red Onions, Bell Peppers and Garlic.

Grilled Chicken with Mustard-Tarragon Sauce:
Recipe and photos by For the Love of Cooking
Adapted recipe from Cooking Light October 2009
 
  • 2 boneless, skinless chicken breasts
  • Sea salt and freshly cracked pepper, to taste
  • Cooking spray
  • 1 clove of garlic, minced
  • 3 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 2 tbsp water (not in photo)
  • 1 tbsp olive oil
  • 1/2 tsp tarragon
  • 1/2 tsp sugar
  • Sea salt and freshly cracked pepper, to taste

Heat a grill pan over medium high heat and coat with cooking spray. Season the chicken well with sea salt and freshly cracked pepper, to taste. Place chicken in pan and cook for 6 minutes on each side or until done.

Combine the minced garlic, Dijon, vinegar, water, olive oil, tarragon, and sugar in a bowl, stirring well with a whisk. Season with sea salt and freshly cracked pepper, to taste.

Drizzle sauce over chicken and serve. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking.net

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13 Responses to “Grilled Chicken with Mustard-Tarragon Sauce”

  1. 1

    Natashya KitchenPuppies — September 29, 2009 @ 6:39 pm

    That looks wonderful! I love tarragon and mustard together, put them on chicken and I am in love!

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  2. 2

    The Duo Dishes — September 29, 2009 @ 8:31 pm

    The flavor of tarragon can't be beat. That anise-y, licorice-y flavor is so good.

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  3. 3

    George Gaston — September 29, 2009 @ 9:24 pm

    I love trying new chicken recipes and this looks like it will definitely become a favorite. Thanks…

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  4. 4

    oneshotbeyond — September 29, 2009 @ 9:54 pm

    that sauce looks fabulous! I love the sound of each flavor.

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  5. 5

    Pam — September 29, 2009 @ 11:25 pm

    I think this is one of those that I bookmarked in Cooking Light! Looks good!

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  6. 6

    Fresh Local and Best — September 30, 2009 @ 1:41 am

    I love this recipe. Gorgeous photo!

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  7. 7

    Helene — September 30, 2009 @ 2:20 am

    That chicken looks moist and delicious.

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  8. 8

    Manggy — September 30, 2009 @ 10:55 am

    Oh wow, you've turned the kids into tarragon fans already? I don't even know what it tastes like! I'm dying to try this chicken though, looks delicious! :)

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  9. 9

    Smitten Sugar — September 30, 2009 @ 2:20 pm

    Looks delish! I have never cooked with tarragon…I will have to try it soon! Thanks for sharing!

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  10. 10

    Chris — October 1, 2009 @ 9:54 pm

    I'm totally "adapting" this to the Egg. I really like the mustard and tarragon sauce! This would pair nicely with a coarse mashed potatoes dish.

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  11. 11

    giz — October 3, 2009 @ 3:17 pm

    I'm going to try to make this tonight for a family dinner. I'll let you know how it goes.

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  12. 12

    Susana — January 2, 2013 @ 9:44 pm

    Do you dice or crush the garlic? or leave if whole?

    [Reply]

    • Pam replied: — January 6th, 2013 @ 6:06 am

      Mince the garlic.

      Cheers,
      Pam

      [Reply]

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