Chicken with Tarragon Cream Sauce

Chicken with Tarragon Cream Sauce

A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
6 50 min 50 min

Directions

Ingredients

  • Juice of 1 lemon
  • 1/3 cup heavy cream
  • 1/2 teaspoon kosher salt, divided
  • 1 teaspoon p all-purpose flour, divided
  • 1 teaspoon p butter, divided
  • 3 large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon peanut or canola oil
  • 1 cup reduced-sodium chicken broth, divided, plus more as needed
  • 1/2 cup frozen peas, thawed
  • 3 tablespoon finely minced fresh tarragon, or dill, plus sprigs for garnish

Cooking Instruction

Step 1

Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

Step 2

Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

Step 3

Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

Step 4

Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

Step 5

Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.


Nutrition

  • Serving: Per serving
  • Calories: 231
  • Carbohydrates: 6g
  • Fat: 10g
  • Protein: 28g
  • Dietary Fiber: 1g
  • Saturated Fat: 5g
  • Monounsaturated Fat: 2g
  • Cholesterol: 91mg
  • Potassium: 347mg
  • Sodium: 209mg
  • Exchanges: 1/2 starch, 3 1/2 lean meat
  • Carbohydrate Servings: 1/2