• 4servings
  • 35minutes
  • 199calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 boneless , skinless chicken breasts

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) freshly ground pepper

  4. 3 teaspoon(s) extra-virgin olive oil

  5. 1/4 cup(s) finely chopped shallots

  6. 1/2 cup(s) reduced-sodium chicken broth

  7. 1/2 cup(s) dry white wine

  8. 1 tablespoon(s) Dijon mustard

  9. 1 tablespoon(s) reduced-fat sour cream

  10. 1 tablespoon(s) chopped fresh tarragon

Instructions Jump to Ingredients ↑

  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 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.


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