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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March 1998
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 Facts

196.2 calories; protein 23.7g 47% DV; carbohydrates 3.7g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.7g; fat 6.6g 10% DV; saturated fat 1.5g 8% DV; cholesterol 64.1mg 21% DV; vitamin a iu 158.6IU 3% DV; vitamin c 1mg 2% DV; folate 8mcg 2% DV; calcium 24.6mg 3% DV; iron 1mg 6% DV; magnesium 28.1mg 10% DV; potassium 289.5mg 8% DV; sodium 365.4mg 15% DV; thiamin 0.1mg 6% DV.

Reviews (12)

Read More Reviews
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/20/2018
I love this recipe! It is simple and very tasty. I have used tarragon rosemary thyme and dill and they all work brilliantly! Read More
Rating: 4 stars
08/26/2017
Delicious! I used Greek yogurt instead of sour cream. I would go a little lighter on the mustard next time but that's just personal taste. I love tarragon so would rather that take the lead. Read More
Rating: 5 stars
03/16/2017
Absolutely delicious and super easy! I used onion instead of shallot because i had run out but otherwise followed the recipe exact. I will for sure make this again next time i will make extra sauce to put on the potatoes it was so good! Read More
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Rating: 5 stars
11/05/2016
This is definitely going to be a repeat at our house! we did dredge the chicken with tarragon S&P and flour then pan fried and made the sauce seperate. We wanted a lil xtra crunch on the chicken. It is great either way! Read More
Rating: 4 stars
02/25/2015
This was wonderful. I did tweak it a little - I added some thyme and basil and I used 1 cup of broth instead of wine and broth. My husband and son raved about it. Pros: Easy Quick Read More
Rating: 5 stars
10/30/2011
What would be a lactose-free substitute for the sour cream? Read More
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Rating: 5 stars
10/30/2011
Try using Chobani's lowfat plain yogurt. I am lactose intolerant but I can handle this very well. Also it tastes more like sour cream than sour cream does! Read More
Rating: 5 stars
10/30/2011
Great recipe...doesn;t take a lot of time and low-cal! Great to serve with brown rice! Read More
Rating: 5 stars
10/30/2011
We loved it. Tasted like something from a restaurant. Will definitely do again. We left the wine out and added a little balsamic vinegar instead. Delicious! Read More
Rating: 5 stars
10/30/2011
Just made this recipe as is -- it's terrific! Read More
Rating: 5 stars
10/30/2011
Absolutely delicious. People rave about this when i make it. and so simple! Read More
Rating: 5 stars
10/29/2011
Delicious and simple. I also used plain yogurt instead of sour cream and it tasted great. Read More