Eating Well's Tarragon Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 364.8
- Total Fat: 8.1 g
- Cholesterol: 138.8 mg
- Sodium: 640.4 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.2 g
- Protein: 55.6 g
View full nutritional breakdown of Eating Well's Tarragon Chicken calories by ingredient
Introduction
This creamy sauce is a classic with chicken - and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice. This creamy sauce is a classic with chicken - and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice.Number of Servings: 2
Ingredients
-
2 boneless, skinless chicken breasts, trimmed of fat
pinch salt, plus more to taste
pinch freshly ground pepper, plus more to taste
2 tsp extra-virgin olive oil, or canola oil, divided
2 Tbl finely chopped shallots
1/4 cup reduced-sodium chicken broth
1/4 cup dry white wine
2 tsp Dijon mustard
2 tsp reduced-fat sour cream
2 tsp chopped fresh tarragon
Directions
1. Season chicken on both sides with salt and pepper. Heat 1 teaspoon oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 teaspoon oil to pan. Add shallots; cook, stirring, until softened, about 1 minute. Add broth and wine and bring to a simmer. Cook until reduced by half, 2-3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to plates. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TCLOUDERMILK.
2. Reduce heat to medium. Add the remaining 1 teaspoon oil to pan. Add shallots; cook, stirring, until softened, about 1 minute. Add broth and wine and bring to a simmer. Cook until reduced by half, 2-3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to plates. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TCLOUDERMILK.