Tarragon Chicken

Herbed Roasted Potatoes
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Ingredients

  • 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

  1. 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.
  2. 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.
  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.

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

  1. Preheat oven to 450F and place a rack in the upper third of the oven.
  2. Toss potatoes in a large roasting pan with oil, salt and pepper.
  3. 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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