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    Chicken: Baked Tarragon Chicken


    Source of Recipe


    Low Fat Cookbook, Dr. Art Ulene

    List of Ingredients




    2 Skinless Boneless Chicken Breasts
    1/4 Tsp Dried Tarragon
    Freshly Ground Black Pepper To Taste
    Nonstick Cooking Spray
    1/4 cup Nonfat Veg Chicken Broth, Low Sod Or Low Fat
    1 Tsp Tomato Paste (no salt)
    1 Tbsp Tarragon Vinegar
    1 Clove Garlic, Mashed
    Lettuce Or Endive Or Other Greens Chopped
    2 cups Cooked Rice

    Recipe



    Preheat oven to 375ºF. Sprinkle each breast with tarragon and pepper. Spray a nonstick frying pan with nonstick cooking spray. Sear both sides of each breast, pressing down on the meat with a spatula until browned. Remove from heat.

    Transfer chicken to a shallow roasting pan. In the same frying pan, mix together chicken broth, tomato paste, tarragon vinegar and garlic, using wooden spoon to stir and scrape bits of chicken from the pan bottom. Pour over chicken breasts and bake 25 - 30 min, or until juices run clear when breast is pricked with a fork.

    To Serve:
    Arrange lettuce, endive or other greens on serving platter. Top with chicken breasts and sauce. Garnish with green onion tops. Serve with rice on the side.

 

 

 

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