Chicken with Creamy Tarragon Sauce
Roasted Broccoli with Parmesan Cheese
Ingredients
- ½ lb boneless, skinless chicken breasts, cut in half lengthwise
- 2 tsp olive oil
- ¾ cup chicken broth
- ¼ cup white wine (or use broth)
- 2 tsp cornstarch
- 1½ Tbsp coarse-grain Dijon mustard
- 2 Tbsp sour cream
- ½ Tbsp chopped fresh tarragon
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook 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
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp olive oil
- 2 Tbsp grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 425°F. Toss together broccoli and oil on a rimmed baking sheet.
- Bake 15 minutes or until broccoli is browned and tender, stirring after 8 minutes. Sprinkle with cheese, and season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
248
|
0
|
248
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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