Rating: 3.95 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.

Source: EatingWell Magazine, September/October 2007

Gallery

Recipe Summary test

total:
50 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

    Advertisement
  • Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

  • Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken--do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

  • Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

  • Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

Nutrition Facts

251 calories; protein 25.6g; carbohydrates 11.3g; dietary fiber 0.9g; sugars 1.3g; fat 11g; saturated fat 5.6g; cholesterol 87.5mg; vitamin a iu 537.8IU; vitamin c 6.3mg; folate 44.3mcg; calcium 30.5mg; iron 1.5mg; magnesium 30.3mg; potassium 286.1mg; sodium 258.3mg; thiamin 0.2mg.

1/2 starch, 3 1/2 lean meat

Advertisement