Chicken Dijonnaise

Recipe from dogfaceboy on LCT Forum

OK, I made up the name. It’s an old Weight Watchers recipe that I have had in the rotation for years but don’t make so much because it’s not my husband’s favorite (he is not a tarragon fan). I love it, though. You might, too.

Chicken Breasts

Sauce (see below)

1 T Dijon mustard

2 T mayonnaise

½ t tarragon

½ t thyme

dash red pepper flakes

salt to taste

(I used a double recipe for three large breasts.)

Coat the breasts with the sauce, wrap in plastic wrap, and marinate overnight or four hours. OK, that’s what the directions say. I have them in foil, and I rarely even get them sitting for an hour! They still come out yummy.

Remove them from the plastic, but scrape the sauce back onto the chicken. Broil (less than 10 minutes, probably).

These are very good if you can keep them moist. But that’s the key with white meat chicken.