Tarragon Chicken
Herbed Roasted PotatoesIngredients
- 4 boneless, skinless chicken breasts, trimmed of fat (1-1¼ lb total)
- ¼ tsp salt, plus more to taste
- ¼ tsp freshly ground pepper, plus more to taste
- 3 tsp extra-virgin olive oil, or canola oil
- ¼ tsp finely chopped shallots
- ½ cup reduced-sodium chicken broth
- ½ cup dry white wine
- 1 Tbsp Dijon mustard
- 1 Tbsp reduced-fat sour cream
- 1 Tbsp chopped fresh tarragon
Instructions
- Season chicken on both sides with ¼ tsp each salt and pepper. Heat 1½ tsp 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.
- Reduce heat to medium. Add the remaining 1½ tsp 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.
- 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.
Side Dish Ingredients
- 2 lb russet potatoes, peeled and cut into ¾-inch chunks
- 1 Tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 2 Tbsp chopped fresh herbs, such as parsley and dill
- 3 cups green beans
Side Dish Instructions
- Preheat oven to 450F and place a rack in the upper third of the oven.
- Toss potatoes in a large roasting pan with oil, salt and pepper.
- Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Toss with herbs and serve with steamed green beans.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 6 | |
| Calories |
196
|
141
|
337
|
| Fat (g) | 7 | 2 | 9 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 4 | 27 | 31 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 365 | 202 | 567 |
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