AuthorMike EgrieCategory, DifficultyIntermediate
Chicken with Tarragon−Mustard Sauce
Yields2 Servings
Prep Time10 minsCook Time16 minsTotal Time26 mins
 10 oz boneless, skinless chicken breasts, pounded to a 1/4-inch thickness
 2 tsp garlic powder
 1 shallots, peeled and diced
 2 tsp dijon mustard
 ½ cup reduced-sodium chicken broth
 1 tbsp chopped fresh tarragon
 ½ cup fat-free half-and-half
1

Preheat oven to 350°F. Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat. Sprinkle chicken with garlic powder, and pepper to taste; add to skillet. Cook 3 minutes per side or until browned. Remove from heat.

2

Place chicken on a rimmed baking sheet. Bake 10 minutes or until an instant-read thermometer registers 165°F. Transfer to a platter.

3

Meanwhile, for the sauce, return skillet to medium-high heat. Add oil and shallot; sauté until softened. Whisk in mustard, broth and tarragon. Cook and stir 3 minutes or until reduced by half. Add half-and-half; bring to a simmer. (Do not boil.) Reduce heat; cook just until heated through and slightly thickened. Season with pepper to taste.

4

Place chicken on 2 individual plates. Spoon with sauce, and serve.

Make it a meal: Serve with steamed green beans and steamed wild rice blend.

Ingredients

 10 oz boneless, skinless chicken breasts, pounded to a 1/4-inch thickness
 2 tsp garlic powder
 1 shallots, peeled and diced
 2 tsp dijon mustard
 ½ cup reduced-sodium chicken broth
 1 tbsp chopped fresh tarragon
 ½ cup fat-free half-and-half

Directions

1

Preheat oven to 350°F. Coat a large nonstick skillet with nonstick cooking spray; place over medium-high heat. Sprinkle chicken with garlic powder, and pepper to taste; add to skillet. Cook 3 minutes per side or until browned. Remove from heat.

2

Place chicken on a rimmed baking sheet. Bake 10 minutes or until an instant-read thermometer registers 165°F. Transfer to a platter.

3

Meanwhile, for the sauce, return skillet to medium-high heat. Add oil and shallot; sauté until softened. Whisk in mustard, broth and tarragon. Cook and stir 3 minutes or until reduced by half. Add half-and-half; bring to a simmer. (Do not boil.) Reduce heat; cook just until heated through and slightly thickened. Season with pepper to taste.

4

Place chicken on 2 individual plates. Spoon with sauce, and serve.

Chicken with Tarragon−Mustard Sauce
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