Tarragon Chicken

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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.

Tarragon Chicken
photographer: Bia Dacosta
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)

  • 1/4 teaspoon salt, plus more to taste

  • 1/4 teaspoon freshly ground pepper, plus more to taste

  • 3 teaspoons extra-virgin olive oil, or canola oil, divided

  • 1/4 cup finely chopped shallots

  • 1/2 cup reduced-sodium chicken broth

  • 1/2 cup dry white wine

  • 1 tablespoon Dijon mustard

  • 1 tablespoon reduced-fat sour cream

  • 1 tablespoon chopped fresh tarragon

Directions
  1. 4 servings

  2. 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.

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
196
Carbohydrates
4g
Fat
7g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
24g
Cholesterol
64mg
Dietary Fiber
0g
Potassium
289mg
Sodium
364mg
Added Sugars
0g
Exchanges
3 lean meat
1 fat
Carbohydrate Servings
0

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