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Creamy Tarragon Chicken




Source of Recipe


SF Chronicle


Recipe Introduction


PER SERVING: 200 calories, 18 g protein, 2 g carbohydrate, 11 g fat (5 g saturated), 84 mg cholesterol, 149 mg sodium, 0 fiber.



List of Ingredients




1 tablespoon olive oil
4 chicken breasts
Salt and pepper to taste
1/4 cup chopped shallots
1/2 cup dry white wine
1/2 cup low-sodium chicken stock
1 tablespoon Dijon mustard
1/4 cup cream
2 tablespoons chopped tarragon
3 tablespoons creme fraiche


Recipe



Heat oil in a pan over medium-high heat. Season the chicken with salt and pepper and when the pan is hot, place the chicken in the pan. Let cook 3 minutes on each side until the chicken is brown and crusty. Remove from the pan and set aside, covered.

Remove all but 1 teaspoon of fat from the pan. Turn heat to medium-low. Add the shallot and cook for 2 minutes; add the wine and reduce until almost dry, about 3 minutes. Add the stock, mustard, cream and half of the tarragon and mix well. Add the chicken to the sauce, cover and cook until chicken is cooked through, about 12 minutes.

When done, remove chicken and stir in creme fraiche. Put the chicken on a plate and pour the sauce over the top. Sprinkle with remaining tarragon.

Serves 4-6