Tarragon Chicken

I made this recipe from the Eating Well cookbook, a couple of weeks ago, for Carl and I! 🙂

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 sautéed string beans and wild rice.

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

Preparation:

  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-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.

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