Tarragon Dijon Chicken
Makes 6 servings
Photo: oonhs (CC BY 2.0)
Boneless chicken breasts baked under foil in a sauce of unsweetened pineapple juice, white wine, Worcestershire, Dijon mustard and dried tarragon, with the strained juices spooned over to serve.
Directions
- Spray 9 x 13 inch baking dish with non-stick cooking spray. Place chicken breasts flesh side down in baking dish. Combine remaining ingredients and pour over chicken. Cover snugly with aluminum foil, sealing edges. Bake one hour, 10 minutes at 350 degrees. During final 10 minutes, remove foil and turn the chicken flesh side up. remove chicken breasts to serving platter. Strain the reserved juice and spoon over each piece. Makes 6 servings.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray.
- Place the chicken breasts flesh side down in the baking dish.
- Combine the remaining ingredients (pineapple juice, white wine, Worcestershire sauce, Dijon mustard and crushed dried tarragon) and pour over the chicken.
- Cover snugly with aluminum foil, sealing the edges.
- Bake at 350 degrees for 1 hour 10 minutes.
- During the final 10 minutes, remove the foil and turn the chicken flesh side up.
- Remove the chicken breasts to a serving platter.
- Strain the reserved juice and spoon over each piece.
Goes well with
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