Combine the mustard, tarragon, lemon juice, garlic, paprika, salt, and pepper in a large bowl and mix well.
Add the chicken and mix. You want each piece of chicken to be coated with the mustard sauce.
Transfer the chicken and sauce into a large baking dish and cover.
Bake until chicken has cooked through, 15 to 20 minutes.
This recipe is for 4 servings with about 4 oz (1/4 lb) per serving.To check the doneness of the chicken tenders, cut into one at the halfway point (where the tenderloin is the thickest). If the juice runs clear and the meat is white, not pink, then your tenderloins are fully cooked.You can serve the chicken by itself, or consider serving it with something to soak up the mustard sauce, such as rice or leafy greens.Baked chicken tenderloins can be stored in the refrigerator in an airtight container for 3-4 days.