Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon
- 4 boneless chicken breasts (about 6 ounces each), with skin still attached
- Salt and pepper
- 2 tablespoons canola oil or olive oil
- 1 cup chicken stock
- 6 tablespoons apple cider vinegar
- 2 tablespoons butter, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons coarsely chopped tarragon leaves
- 2 teaspoons chopped fresh chives
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Chives, fresh (2 teaspoons)
- Tarragon, leaves (2 teaspoons)
- Meat
- Chicken breasts, boneless (4)
- Canned Goods
Chicken stock (1 cup)
- Condiments
- Apple cider vinegar (6 tablespoons)
- Dijon mustard (2 teaspoons)
- Cooking & Baking
- Canola oil or olive oil (2 tablespoons)
- Salt and pepper (1)
- Dairy
- Butter (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 2, 2012 (7 months ago).
146 people saved this recipe.
