Chicken Tarragon

Chicken has become a staple food item in my household. Some nights, it seems like the only food we can all agree on. Here is a recipe of mine, that is on the newer side. I made it the other night and it was fantastic! The leftovers are tasty too!!

12 oz of boneless chicken, your choice in cut (I use chicken tenders)
1/4 C veggie oil
Salt and Pepper
4 tbls gluten free all purpose flour
1 large yellow onion, chopped
4 garlic cloves, chopped
1 C dry white wine (I like to use a Riesling)
2 1/4 C low-sodium chicken broth
1/2 C chopped fresh tarragon
1/2 C Dijon mustard
2 tbls unsalted butter

In a large pan, heat the oil over a high heat. Season both sides of the chicken with salt, pepper, and 2tbls of the gluten free all purpose flour. Cook the chicken in the pan, turning occasionally, until browned on all sides. (note: if the chicken is browned, but not cooked through, it's ok, we are going to cook it a second time!) Remove the chicken from the pan, and set aside.

Lower the temperature under the pan to a medium-high heat. Add the onion to cook, and make sure to season with salt and pepper. Cook onions until softened. Add the garlic to cook for about 30 seconds, or until the garlic becomes aromatic, and turn up the heat to high. Add the wine, and use the liquid to deglaze the bottom of the pan with a wooden spoon. (Make sure it's wood!) Return the chicken pieces to the pan, and slowly add 2 C of the chicken broth and the tarragon. Bring the mixture up to a boil, reduce the heat, cover the pan, and let it all simmer for about 30 minutes. Remove chicken from the pan, and set aside.

In a small bowl, whisk together 1/4 C chicken broth and 2 tbls gluten free all purpose flour until smooth. Whisk the flour mixture into the simmering pan. Gently whisk in the Dijon mustard, and bring to a boil. Cook for 5 minutes. Remove from the heat, and stir in the 2 tbls of butter. Season with salt and pepper to taste. Serve the sauce over chicken, and garnish with tarragon.

The first night I cooked this dish, I served it over rice, and it was divine. The second time I made this dish, I served it over gluten free pasta, and it was like eating a whole new dish! Everyone has their preference, I enjoy the pasta, where my mom enjoys the rice, so make sure to try both!

Happy cooking!