Tarragon Chicken

http://www.eatingwell.com/recipes/tarragon_chicken.html

From EatingWell:  March 1998, EatingWell Serves Two

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.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• 1/4 cup finely chopped shallots
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-fat sour cream
• 1 tablespoon chopped fresh tarragon

Preparation

1. Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 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 1 1/2 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.

Nutrition

Per serving : 199 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 65 mg Cholesterol; 3 g Carbohydrates; 24 g Protein; 0 g Fiber; 316 mg Sodium; 262 mg Potassium

Exchanges: 3 very lean meat, 2 fat