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Dijon & Tarragon Chicken & Vegetables




Source of Recipe


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Recipe Introduction


servings 4
points 5


List of Ingredients




1 1/2 pounds chicken breasts with skin and bones, cut into 4 pieces
1 tablespoon paprika
cooking spray
1 shallot, peeled and minced
2 cloves garlic, minced
1/2 cup dry white wine
3/4 cup low fat, low salt chicken broth
3/4 pounds small red skinned potatoes, quartered
6 ounces small portabello mushrooms, quartered
1 1/2 tablespoons chopped fresh tarragon, plus extra for garnish
1 1/2 tablespoons Dijon mustard
freshly ground pepper
1 pound thin asparagus spears, tough ends removed

Recipe



Remove all fat from the chicken and sprinkle with paprika. Coat a nonstick covered skillet with cooking spray. Preheat the skillet and cook the chicken until brown on both sides (about 3 minutes per side). Remove the chicken to a plate.

Recoat the skillet with cooking spray and add the shallot and garlic. Sauté for 3 minutes over moderate heat until transparent but not browned. Stir in the wine and broth. Bring to a boil and reduce by one half. Add the chicken, potatoes and mushrooms. Sprinkle with tarragon. Cover and braise for about 30 minutes until the chicken is done. Stir in the mustard and pepper to taste. Top with the asparagus, cover and allow the asparagus to steam for a minute or two until crisp cooked.

To serve, divide the asparagus between plates. Top with a piece of chicken and some of the vegetables. If the sauce is not thick enough, reduce again and then spoon over all. Garnish with tarragon.

Per serving: 226 calories (6% calories from fat), 16 g protein, 5 g total fat (0.9 saturated fat), 6 g carbohydrates, 1 g dietary fiber, 57 mg cholesterol, 89 mg sodium, 346 mg potassium