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Tarragon Chicken

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.

Prep: 35 minutes | Total Time: 35 minutes
  • 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
  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.


Nutritional Information

Makes: 4 servings
  • Calories196
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol64 g
  • Carbohydrates4 g
    • Dietary fiber0 g
  • Protein24 g
  • Sodium364 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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