Tarragon Chicken Recipe

 

Tarragon Chicken

• Cook
  35 m
• Ready In
  35 m

Recipe By: EatingWell Test Kitchen

“This creamy sauce is a classic with chicken—and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice.”

Ingredients

• • 4 boneless, skinless chicken breasts, trimmed of fat (1-1¼ pounds total)
  • ¼ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 3 teaspoons extra-virgin olive oil, or canola oil, divided
  • ¼ cup finely chopped shallots
• • ½ cup reduced-sodium chicken broth
  • ½ cup dry white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon reduced-fat sour cream
  • 1 tablespoon chopped fresh tarragon

Directions

• 1 Season chicken on both sides with ¼ teaspoon each salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high 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 1½ 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.