This creamy sauce is a classic with chicken. I think Ted and I probably enjoy all sauces that are made with wine. The fresh herbs do a real treat for the taste buds too! This was a quick recipe for after work. I added veggies and some mashed potato for sides and the meal was a huge hit!!!
- 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
- 1 Season chicken on both sides with ¼ teaspoon each salt and pepper. Heat 1½ 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 1½ 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.
- 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.
Original Recipe form Eating Well