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. Source: EatingWell Magazine, March 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • 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 calories; 6.6 g total fat; 1.5 g saturated fat; 64 mg cholesterol; 365 mg sodium. 290 mg potassium; 3.7 g carbohydrates; 0.1 g fiber; 1 g sugar; 23.7 g protein; 159 IU vitamin a iu; 1 mg vitamin c; 8 mcg folate; 25 mg calcium; 1 mg iron; 28 mg magnesium;

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  • 5 star values: 10
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