Tarragon Chicken
Recipe from EatingWell

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.



by 3  people


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Ingredients
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    4   
    boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
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    1/4  teaspoon 
    salt, plus more to taste
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    1/4  teaspoon 
    freshly ground pepper, plus more to taste
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    3   teaspoons 
    extra-virgin olive oil, or canola oil, divided
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    1/4  cup 
    finely chopped shallots
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    1/2  cup 
    reduced-sodium chicken broth
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    1/2  cup 
    dry white wine
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    1   tablespoon 
    Dijon mustard
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    1   tablespoon 
    reduced-fat sour cream
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    1   tablespoon 
    chopped fresh tarragon

Directions
1.
Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons 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 1/2 teaspoons oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 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 a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
Nutrition information
Per Serving: cal. (kcal) 199, Fat, total (g) 7, chol. (mg) 65, sat. fat (g) 2, carb. (g) 3, Monosaturated fat (g) 4, pro. (g) 24, sodium (mg) 316, Potassium (mg) 262, Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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