Tarragon Chicken
Source of Recipe
Arizona Daily Star
Recipe Introduction
Makes 2 servings
List of Ingredients
2 tablespoons flour
Salt and freshly ground black pepper
2 (6-ounce) boneless, skinless chicken breasts
2 teaspoons olive oil
1/4 medium onion slice (about 1/2 cup)
1/2 carrot sliced (about 1/2 cup)
1/2 cup dry vermouth
1/2 cup fat-free, low-salt chicken broth
1 tablespoon chopped fresh tarragon or 2 teaspoons dried
1 tablespoon heavy cream, optional
Recipe
Season flour with a little salt and pepper. Remove fat from chicken and press both sides into flour. Shake off any excess flour. Heat the oil in a medium nonstick skillet and brown chicken on both sides, about 4 to 5 minutes. Remove to plate and cover with foil to keep warm. Lower heat, add onion and carrot and cook until they shrivel, about 5 minutes. Add vermouth and raise heat. Reduce by half, about 1 minute. Add chicken broth and reduce again by half. Add salt and pepper to taste.
Return chicken to pan to finish cooking, about 3 to 4 minutes. Sprinkle tarragon into sauce and cook a few seconds to warm. Add cream. Serve chicken over orzo, and spoon vegetables and sauce on top.
Nutritional data per serving: 407 calories (22 percent from fat), 10 g fat, 109 mg cholesterol, 43 g protein, 14 g carbohydrate, 1.7 g fiber, 112 mg sodium.
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