Creamy Tarragon Chicken
Roasted Baby Carrots
Ingredients
- 1 lb chicken cutlets (3 cutlets; see Note)
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ½ (14.5-oz) can low-sodium chicken broth
- ¼ cup white wine (or use broth)
- 2¼ tsp cornstarch
- 2 Tbsp reduced-fat sour cream
- 1½ Tbsp coarse-grain Dijon mustard
- 1½ tsp chopped fresh tarragon (or use basil)
Instructions
- Sprinkle chicken 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 sour cream, mustard, and tarragon until blended. Serve sauce over chicken. Garnish with additional tarragon, if desired.
Side Dish Ingredients
- 1 (12-oz) pkg multicolored baby carrots
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 green onion, chopped
Side Dish Instructions
- Preheat oven to 450°F. Cut larger carrots in half lengthwise. Combine carrots, oil, garlic, 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 onion.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
270
|
89
|
359
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 4 | 10 | 14 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 446 | 286 | 732 |
Low Calorie Meal Plan
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