Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- June 2011 - T's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Tarragon Chicken

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

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

Contributed to the FareShare Gazette by Bobbie; 3 June 2011.

- - - - - - - - - - - - - - - - - - - 

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 

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!