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Back to Recipe List	* Exported from MasterCook * Tarragon Chicken Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless skinless chicken breasts trimmed of fat (8 ounces) 1/4 teaspoon kosher salt -- divided 1/8 teaspoon freshly ground pepper -- divided 4 teaspoons extra-virgin olive oil -- divided 1 small shallot -- finely chopped 1/4 cup reduced-sodium chicken broth [see Tips for Two page 247-248] 1/4 cup dry white wine 2 teaspoons Dijon mustard 2 teaspoons reduced-fat sour cream 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried 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. ACTIVE TIME: 20 minutes; TOTAL TIME: 30 minutes 1. Season chicken on both sides with 1/8 teaspoon salt and a pinch of pepper. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until well-browned on both sides, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. 2. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add broth and wine. Bring to a simmer and cook until reduced by half, 2 to 3 minutes. 3. Return the chicken and any accumulated juices to the pan. Reduce heat and simmer, turning the chicken over halfway through cooking, until the chicken is cooked through, about 4 minutes. Transfer the chicken to 2 plates. Stir mustard, sour cream and tarragon into the sauce. Season with the remaining 1/8 teaspoon salt and the remaining pinch of pepper and spoon over the chicken. Source: "Eating Well Serves Two by Jim Romanoff, Editor" Copyright: "2006 Eating Well, Inc. (Countryman Press) ISBN 0881504237" Start to Finish Time: "0:30" Ratings : Lower Carbs 0 Bobbie's Note: The flavor was wonderful with the tarragon. I will probably try it with rosemary another time. Very easy. I used chicken breast tenders. Contributed to the FareShare Gazette by Bobbie; 3 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 12g Fat (32.6% calories from fat); 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 453mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

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