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I had some fresh tarragon left over from another recipe and wanted to use it before it went bad. I found this recipe and it was wonderful. I will be making this again anytime I have some fresh tarragon. I did serve it with green beans and long grain and wild rice mix.
What a great dinner!
Enjoy!
hugs,
peg
TARRAGON CHICKEN
From: Eating Well Magazine March 1998
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.
4 boneless, skinless chicken breasts, trimmed of fat (1 - 1 1/4 lb
total)
1/4 tsp salt, plus more to taste
1/4 tsp freshly ground pepper, plus more to taste
3 tsp 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 Tbsp Dijon mustard
1 Tbsp reduced-fat sour cream
1 Tbsp 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.
Servings: 4
Nutrition per Serving:
199 Calories, 7g Fat, 2g Sat, 4g Mono, 65mg Cholesterol,
24g protein, 3g Carbs, 0g Fiber, 316mg Sodium, 262mg Potassium
Nutrition bonus: Selenium (29% daily value).
0 Carbohydrate Servings
Exchanges: 3 very lean meat, 2 fat
Recipe source: Recipe Friends Global Cooks yahoo group, submitted by angelkisses
What a great dinner!
Enjoy!
hugs,
peg
TARRAGON CHICKEN
From: Eating Well Magazine March 1998
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.
4 boneless, skinless chicken breasts, trimmed of fat (1 - 1 1/4 lb
total)
1/4 tsp salt, plus more to taste
1/4 tsp freshly ground pepper, plus more to taste
3 tsp 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 Tbsp Dijon mustard
1 Tbsp reduced-fat sour cream
1 Tbsp 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.
Servings: 4
Nutrition per Serving:
199 Calories, 7g Fat, 2g Sat, 4g Mono, 65mg Cholesterol,
24g protein, 3g Carbs, 0g Fiber, 316mg Sodium, 262mg Potassium
Nutrition bonus: Selenium (29% daily value).
0 Carbohydrate Servings
Exchanges: 3 very lean meat, 2 fat
Recipe source: Recipe Friends Global Cooks yahoo group, submitted by angelkisses