Chicken with Creamy Tarragon Sauce
Rice and Roasted Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 cup chicken broth
- ¼ cup white wine (or use broth)
- ½ Tbsp cornstarch
- 3 Tbsp sour cream
- 2 Tbsp Dijon mustard
- ½ Tbsp chopped fresh tarragon
Instructions
- Cut chicken in half lengthwise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until 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.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable long-grain white rice
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 400°F. Heat rice according to package directions.
- Toss together broccoli and oil on a rimmed baking sheet; spread in a single layer.
- Bake 10 minutes or until browned and tender; season with salt and pepper to taste.
30 Minute Meals Meal Plan
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