Ingrédients pour Baked Chicken Tarragon
- Cognac
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- Dried Tarragon Leaves
- Garlic Powder
- Paprika
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
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Comment préparer Baked Chicken Tarragon
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1/2 cup chicken broth, 1/4 cup dry white wine, 2 tablespoons olive oil, 2 tablespoons fresh tarragon (chopped), 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Place 4 boneless, skinless chicken breasts (about 1.5 lbs total) in a baking dish.
- Pour the marinade over the chicken, ensuring each breast is coated.
- Cover the baking dish and refrigerate for at least 2 hours, or preferably overnight, to allow the chicken to fully marinate.
- Remove the chicken from the refrigerator 30 minutes before baking to allow it to come to room temperature.
- Bake the chicken, uncovered, for 50-60 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before slicing and serving with rice and steamed vegetables.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
19g
Carbs
1g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Poultry American Oven Easy Refrigerator Beginner Cook Potluck Dinner Party Romantic Chicken Dietary Comfort Food Meat Chicken Breasts Taste Mood To Go Equipment Presentation Served Hot 3 Steps Or Less 4 Hours Or Less
