This sauce is velvety
smooth and takes 15 minutes to make.
Serve with Jasmine rice or wide egg noodles.
Serves 4
1 can of chicken broth
4 boneless, skinless chicken breasts, 6 to
8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon or grainy mustard
2 tablespoons chopped fresh tarragon or, 2
teaspoons dried
Salt and freshly ground black pepper
Bring chicken broth to
a boil. Add chicken to the broth, cover, and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to
a plate, cover with foil, and pour broth into a bowl.
Return the pan to heat
and add butter. When butter melts, add flour and cook, whisking with butter, 2
minutes. Slowly pour ¾ of cooking liquid back into the pan, and whisk until
appropriately thickened. Add more
chicken broth if you want the sauce thinner.
Taste for seasoning.
Stir in Dijon mustard
and tarragon and season sauce with salt and pepper. Return chicken to the pan
and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to
combine flavors.