Creamy Tarragon Chicken

¼ C FF chicken broth
¼ C FF half and half
¾ t flour
¼ dried tarragon
½ t salt, divided
½ t black pepper, divided
2 – 4 oz. skinless, boneless chicken breast halves

1. Combine first 4 ingredients, ¼ t salt, and ¼ t black pepper in a small bowl; stir well with a whisk. Set aside.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten each piece to ¼ inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of chicken with remaining ¼ t salt and ¼ t pepper. Coat both side of chicken with cooking spray.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and cook 3 minutes on each side or until done. Remove from heat; keep warm.
4. Add broth mixture to pan. Bring to a boil; cook, stirring constantly, 2 minutes or until reduced to ¼ C, scraping pan to loosen browned bits. Serve sauce over chicken. Yield: 2 servings, 1 chicken breast half and 2 T sauce each.


Number of Servings: 2

Recipe submitted by SparkPeople user PRESSINGON3:14.