Tarragon Chicken

Tarragon Chicken

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.

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

Serves Prep Time Total Time
4 35 min 35 min

Directions

Ingredients

  • 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

Cooking Instruction

Step 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.

Step 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.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 199
  • Carbohydrates: 3g
  • Fat: 7g
  • Protein: 24g
  • Dietary Fiber: 0g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 4g
  • Cholesterol: 65mg
  • Potassium: 262mg
  • Sodium: 316mg
  • Exchanges: 3 very lean meat, 2 fat
  • Carbohydrate Servings: 0