Save on Pinterest

Tarragon Poached Chicken

A delectable sauce starring Dijon mustard and white wine tops off the poached-to-perfection chicken in Herbert Bray's delightful meal-in-one-dinner. "People who taste this unique dish can't believe I found it in a collection of lighter recipes," he reports from Johnstown, Pennsylvania. Carrots and onions are cooked with the chicken and round out the meal nicely.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup white wine or additional reduced-sodium chicken broth
  • 2 medium celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon browning sauce, optional
  • 1 tablespoon chopped fresh parsley
  • Hot cooked rice, optional


  • In a large nonstick skillet, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish.
  • Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
  • glcollins
    Aug 8, 2013

    No comment left

  • BMuhlbaier
    Jul 21, 2012

    No comment left