I was in search of a quick meal one night and remembered I had stashed this recipe away in my inbox ages ago (along with all the OTHER recipes I’m going to use some day, right?).
It’s incredibly simple and a great option when you need a meal on the table that tastes ﬁve-star fancy incredibly simple and a great option when you need a meal on the table that tastes ﬁve-star fancy and requires minimal time or cleanup.
Creamy Tarragon Chicken
Adapted from www.eatingwell.com
• 4 boneless, skinless chicken breasts, trimmed of fat (1-1¼ pounds total)
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground pepper, plus more to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• ¼ cup ﬁnely chopped shallots
• ½ cup reduced-sodium chicken broth
• ½ cup dry white wine
• 1 tablespoon Dijon mustard
• 1 tablespoon reduced-fat sour cream
• 1 tablespoon chopped fresh tarragon
Season chicken on both sides lightly with salt and pepper and brown over medium-high heat (about 3 minutes per side)
Transfer chicken breasts to a plate and tent with foil.
Reduce heat to medium, add 1 teaspoon oil to pan along with the shallots and cook until softened (2-3 minutes).
Add broth and wine, bring to a simmer, and cook until reduced by about half.
Return chicken and any accumulated juices to the pan and simmer over low heat until chicken is cooked through (about 5 minutes).
Transfer chicken to a warmed platter. Stir mustard, sour cream, and tarragon into sauce. Season to taste with salt and pepper.
Recipe adapted from www.eatingwell.com