Here is a quick and easy supper with the fresh taste of lemon, earthiness of tarragon and zing of mustard.

Makes 6 servings
Cooking time: n/a


  • ¼ cup all-purpose flour 60 mL
  • ½ tsp lemon pepper 2 mL
  • ½ tsp dry mustard 2 mL
  • 6 boneless skinless chicken breasts (4 oz/125 g each)
  • 2 Tbsp canola oil, divided  30 mL
  • ¼ cup finely diced shallots 60 mL
  • 2 Tbsp Dijon mustard 30 mL
  • 1 tsp dried tarragon 5 mL
  • ¼ cup freshly squeezed lemon juice (or 1 Tbsp/15 mL concentrated lemon juice plus 2 Tbsp/30 mL water) 60 mL
  • 1 Tbsp honey 15 mL


  1. In shallow bowl, combine flour, lemon pepper and dry mustard. Dip each chicken breast in flour mixture, shake to remove excess and set on clean plate.
  2. In large skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. When oil is hot, add three chicken breasts and cook 2-3 minutes or until lightly browned. Turn over and cook additional 2-3 minutes until lightly browned. Remove to clean plate. Add remaining 1 tsp (5 mL) canola oil and repeat with remaining three chicken breasts.
  3. To same saucepan, add 1 Tbsp (15 mL) canola oil and heat over medium heat. Add shallots and cook 1-2 minutes until translucent; do not brown. Add Dijon mustard, tarragon, lemon juice and honey and stir to combine. Return all chicken breasts to saucepan, spooning sauce over chicken and cook 4-6 minutes or until chicken has reached internal temperature of 170 ºF (77 ºC) on instant-read thermometer.


Yield: 6 servings. Serving Size: 1 chicken breast.

Courtesy of

Nutritional Information

Per Serving
Calories 200
Total Fat 7 g
Saturated Fat g
Cholesterol 65 mg
Sodium 200 mg
Carbohydrates 10 g
Fiber 0 g
Protein 24 g

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