Tarragon Chicken

8 Reviews
From: EatingWell Magazine March 1998

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 servings

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  • 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

  • Active

  • Ready In

  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 information

  • Per serving: 196 calories; 7 g fat(2 g sat); 0 g fiber; 4 g carbohydrates; 24 g protein; 8 mcg folate; 64 mg cholesterol; 1 g sugars; 0 g added sugars; 159 IU vitamin A; 1 mg vitamin C; 25 mg calcium; 1 mg iron; 365 mg sodium; 290 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat, 1 fat

Reviews 8

February 25, 2015
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By: Cindy K.
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
November 02, 2010
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By: m.carlson-smith
Delicious and simple. I also used plain yogurt instead of sour cream and it tasted great.
April 28, 2010
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By: EatingWell User
Absolutely delicious. People rave about this when i make it. and so simple!
April 15, 2010
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By: EatingWell User
Just made this recipe, as is -- it's terrific!
April 08, 2010
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By: EatingWell User
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!
April 02, 2010
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By: EatingWell User
Great recipe...doesn;t take a lot of time and low-cal! Great to serve with brown rice!
March 10, 2010
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By: EatingWell User
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!
January 27, 2010
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By: EatingWell User
What would be a lactose-free substitute for the sour cream?