Broiled Tarragon Breasts

The tarragon-mustard-mayonnaise combo browns and bubbles under the broiler keeping the breasts juicy and tender and flavorful. I adore how my kitchen smells when these breasts are broiling. It’s up there with onions sautéing in butter and bread baking in the oven and truffle oil drizzled over just about anything.

Total Time

19min

4.2

4 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

Boneless, Skinless Chicken Breasts

•

2 dashes

Kosher Salt

•

2 dashes

Ground Black Pepper

•

Eggland's Best Classic Egg , separated

•

Lemon , juiced

•

1 Tbsp

Dijon Mustard

•

1 cup

Olive Oil

or Grapeseed Oil

•

1 Tbsp

Yellow Mustard

•

3 Tbsp

Tarragon , chopped

Cooking Instructions

Whisk together the Eggland's Best Classic Egg (1) , the juice from Lemon (1) , Dijon Mustard (1 Tbsp) , Kosher Salt (1 dash) and Ground Black Pepper (1 dash) . Start beating vigorously while slowly drizzling in the Olive Oil (1 cup) . Beat until thick and smooth.

Preheat the broiler to high. Season both sides of each Boneless, Skinless Chicken Breasts (2) with Kosher Salt (1 dash) and Ground Black Pepper (1 dash) .

Mix mayo, Yellow Mustard (1 Tbsp) and Tarragon (3 Tbsp) together.

Grease a broiler pan with olive oil. Place breasts on the pan and spoon half (or a little less than half) of the mayo-mustard mixture over the breasts.

Broil 3 minutes. Remove pan. Flip breasts. Spread remaining mayo-mustard mixture over the breasts. Return to the broiler and cook for about 5 to 6 minutes longer, depending on the thickness of the breasts.

Nutrition Per Serving

CALORIES

1194

FAT

113.2 g

PROTEIN

39.3 g

CARBS

6.6 g