Chicken with Tarragon and White Wine

This recipe was taken from, "Weeknights with Giada" by Giada De Laurentiis. Great comfort food recipe for the fall or winter or could become a great summer dish with added lemon juice for that summer taste.

Recipe: Serves 4

1/4 cup vegetable oil
2 (8 ounce) boneless and skinless chicken breasts
4 (4 ounce) boneless and skinless chicken thighs
Kosher salt and freshly ground black pepper

4 tablespoons flour
1 large yellow onion, chopped
4 garlic cloves, chopped
1 cup dry white wine, such as Riesling
2 1/4 cups low-sodium chicken broth

1/2 cup plus 2 tablespoons chopped fresh tarragon leaves
1/2 cup Dijon mustard
2 tablespoons unsalted butter

**Egg noodles, if you want to serve this as a pasta dish rather than just a chicken dish. 

"In a dutch oven of large saucepan, heat the oil over high heat. Season the chicken with 2 tablespoons salt and 1 tablespoon pepper and dust with 2 tablespoons of the flour. Cook the chicken, turning occasionally, until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large plate".

"Heat the same pan used for the chicken over medium-high heat. Add the onion and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, for 4 minutes, until softened. Add the garlic and cook for 30 seconds, until aromatic. Increase the heat to high. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 2 cups of the chicken broth and 1/2 cup of the tarragon. Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken pieces to a platter and tent with  foil to keep warm".

"In a small bowl, whisk together the remaining 1/4 cup chicken broth and the remaining 2 tablespoons flour until smooth. Whisk the flour mixture into the simmering cooking juices. Whisk in the mustard. Bring the mixture to a boil and cook for 5 minutes. Remove from the heat and stir in the butter until smooth. Season to taste with salt and pepper. Serve the sauce over the chicken and garnish with the remaining tarragon".

**Chicken and sauce can be served over egg noodles if desired**