Ingredients
5-6 boneless chicken thighs
1 cup of dry white wine
salt and pepper for seasoning
1 tablespoon of Edmund Fallot Tarragon Dijon Mustard (if you can't find use regular dijon mustard)
4 tablespoons capers
2 tablespoons of fresh lemon juice (save the lemon after juicing)
2 tablespoons fresh basil (more for garnish)
2 tablespoons fresh tarragon (more for garnish)
1 tsp fresh pressed garlic or two frozen garlic cubes
1/4 of frozen or fresh pearl onions
1 tablespoon butter
3 tablespoons olive oil
Directions
1
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
2
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
3
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
4
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)
5
Turn off heat and gently stir in tarragon and basil before serving add a little garnish of extra herbs (if desired)
Notes
Serve over hot rice!