Citrus Chicken with Tarragon and Mustard
- 1/4 cup all-purpose flour 60 mL
- 1/2 tsp lemon pepper 2 mL
- 1/2 tsp dry mustard 2 mL
- 6 boneless skinless chicken breasts (4 oz / 125 g each)
- 2 Tbsp canola oil, divided 30 mL
- 1/4 cup finely diced shallots 60 mL
- 2 Tbsp Dijon mustard 30 mL
- 1 tsp dried tarragon 5 mL
- 1/4 cup freshly squeezed lemon juice 60 mL (or 1 Tbsp / 15 mL concentrated lemon juice plus 2 Tbsp / 30 mL water)
- 1 Tbsp honey 15 mL
- 1. In shallow bowl, combine flour, lemon pepper and dry mustard. Dip each chicken breast in flour mixture, shake to removed excess and set on clean plate.
- 2. In large skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. When canola oil is hot, add three chicken breasts and cook for 2-3 minutes or until lightly browned. Turn over and cook additional 2-3 minutes until lightly browned. Remove to clean plate. Add remaining 1 tsp (5 mL) canola oil and repeat with remaining three chicken breasts.
- 3. To same saucepan, add 1 Tbsp (15 mL) canola oil and heat over medium heat. Add shallots and cook 1-2 minutes until translucent; do not brown. Add Dijon mustard, tarragon, lemon juice and honey and stir to combine. Return all chicken breasts to saucepan, spooning sauce over chicken and cook 4-6 minutes or until chicken has reached internal temperature of 170 ºF (77 ºC) on instant-read thermometer.
1 chicken breast
|Total Fat||7 g|
|Saturated Fat||1 g|
Vegetarian Sandwich with Sun Dried Tomato Spread
This will definitely be a hit at your next picnic or patio party.
Slow and Easy Turkey Breast with Dill
Turkey should be served more than a few times a year. It's economical, oh-so-good for an entrée and yields great leftovers for limitless recipes. Take a break from the norm of sage or rosemary and try a garden fresh, lemon-dill approach on your turkey. Canola oil lets these bright flavors shine through. Slow cooking also helps the dish retain its juices for an extra rich and effortless au jus.