Description

This lemony, tarragon, basil, dijon mustard, white wine, and caper sauce will have you reaching for crusty bread to dip-dip swim and savor. Adding a little Frenchy vibe today with this simple one pan meal. Don’t let the fancy name fool you. Serve it with rice, bread, and a simple side salad.

Ingredients

Scale

5–6 boneless chicken thighs

3 tablespoons olive oil

1 tablespoon butter

1/4 of frozen or fresh pearl onions

1 tsp fresh pressed garlic or two frozen garlic cubes

2 tablespoons fresh tarragon (more for garnish)

2 tablespoons fresh basil (more for garnish)

2 tablespoons of fresh lemon juice (save the lemon after juicing)

4 tablespoons capers

1 tablespoon of Edmund Fallot Tarragon Dijon Mustard (if you can’t find use regular dijon mustard)

1 cup of dry white wine

salt and pepper for seasoning

Instructions

In a large sauce pan on medium heat add the oil and butter
Sauté the onions and the two halves of the lemon (the lemons should already be juiced and juice reserved for later) for 5-8 minutes until slightly golden brown
Meanwhile, pat the chicken dry and season with salt and pepper
Add the garlic and mustard to the pan and mix (might be thick and pasty) with the cooked onions and lemon
Add the chicken to the pan and brown on each side about 8 minutes per side (achieve a nice brown color)
Turn heat to down to medium-low
Add the white wine, lemon juice, and the capers to the pan
Let simmer for about 10-12 minutes until the chicken is fully cooked (it may take longer if your chicken this are larger)
Turn off heat and gently stir in tarragon and basil
before serving add a little garnish of extra herbs (if desired)

Notes

Serve with rice.