Chicken with Creamy Tarragon Sauce
Roasted Baby Carrots
Ingredients
- 2 lb chicken cutlets
- 2 Tbsp olive oil
- 1 (14.5-oz) can gluten-free chicken broth
- ½ cup dry white wine (or use broth)
- 1½ Tbsp cornstarch
- 3 Tbsp coarse-grain Dijon mustard
- ¼ cup sour cream
- 1 Tbsp chopped fresh tarragon
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned and done. Remove from skillet, and keep warm.
- Whisk together broth, wine, and cornstarch; add to skillet, and cook, whisking often, until thickened. Stir in mustard, sour cream, and tarragon until blended. Serve sauce over chicken. Garnish with additional tarragon, if desired.
Side Dish Ingredients
- 2 (12-oz) pkg multicolored baby carrots
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 green onions, chopped
Side Dish Instructions
- Preheat oven to 450°F. Cut larger carrots in half lengthwise. Combine carrots, oil, garlic, and desired amount of salt and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender. Sprinkle with green onions, and toss.
Gluten Free Meal Plan
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