INGREDIENTS – 16 oz Chicken Breasts – 1 tbsp Dijon Mustard – 1 tsp EVOO – 1 tsp Salt – 1/2 tsp Ground Pepper – 1/2 tsp Onion Powder – 1/2 tsp Garlic Powder – 1/2 tsp Dried Tarragon – 1/2 tsp Dried Oregano SAUCE – 3 tsp EVOO – 1 cup Chicken Broth – 1 cup Milk – 2 tbsp Cornstarch – 1 tsp Garlic – 1/2 Red Pepper – 3 Scallions – 2 tbsp Parsley – 1 tsp Tarragon – 1 tsp Dijon – 1/2 tsp Salt & Pepper – 1 tbsp Italian Parsley
Serve this over pasta for a fast and delicious weeknight meal. You won't even miss the cream in this tangy, creamy, salt, addictive sauce the chicken is prepared in. Just the skillet recipe you were looking for.
make the marinade for the chicken. You can do this up to 2 days in advance if that's helpful.
FRY YOUR CHICKEN SO EACH SIDE IS BROWNED. REMOVE AND SET ASIDE.
ADD THE VEGGIES TO THE PAN THE CHICKEN WAS PREPARED IN. THEN ADD A SLURRY ALONG WITH BROTH TO THE PAN. ALLOW IT TO THICKEN.
STIR IN THE REMAINING SEASONINGS AND THE CHICKEN AND LET THEM HEAT TOGETHER.