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Tarragon Dijon Chicken Asparagus

Tarragon Dijon Chicken Asparagus

by Betsy M.
Course Main Dish
Servings 4 people


  • 1 bunch asparagus
  • 4 skinless, boneless chicken breasts
  • 1/4 cup flour
  • 2 tsp vegetable oil
  • 4 green onions
  • 1 chicken bouillon cube
  • 1/4 cup dry white wine
  • 1 tsp Dijon mustard
  • 1 tsp dried tarragon
  • 1/3 cup light sour cream
  • salt to taste


  • Snap off tough ends of asparagus and cut on the diagonal into 2 inch pieces.
  • Place chicken between waxed paper and using a meat mallet or hammer, gently pound to a thickness of 1/2 inch.
  • Place flour in a shallow bowl or plastic bag. Toss chicken in flour, then shake off excess.
  • Heat oil in a large frying pan set over medium-high heat. Add chicken to pan and cook, turning occasionally, just until it loses its pink color and starts to brown.
  • Meanwhile, thinly slice onions and dissolve bouillon in 1/2 c. boiling water.
  • Add bouillon, wine and mustard to pan, stirring to distribute the mustard. Cover and cook for 3 minutes.
  • Add asparagus, cover and continue to cook until chicken feels springy and asparagus is as done as you like.
  • Stir in onions and tarragon.
  • Remove chicken to a platter.
  • Turn off heat and stir in sour cream and salt to taste. Pour mixture over chicken.
  • Great with rice or new potatoes or even over noodles. Only 274 calories per serving! (If you prefer more sauce, double the following ingredients when you're cooking the sauce: bouillon cube, dry white wine, Dijon mustard, dried tarragon and light sour cream. You may need to add a bit more flour to thicken it.) Enjoy!
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