| January Recipe - Chicken with Tarragon Sauce |
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| Chicken with Tarragon Sauce | |
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| Rinse chicken and pat ddry with paper towels. Spray vegetable oil spray in a large skillet. Place over medium-high heat. Brown chicken in hot skillet for 2 minutes on each side. Remove chicken from skillet and set aside. Add broth, onion, celery, lemon, bay leaf, tarragon, salt and pepper to skillet. Bring to a boil over high heat. Return chicken to skillet. Reduce heat and simmer, covered, for 10 minutes, or until chicken is tender and no longer pink inside. With a slotted spoon, transfer chicken and vegetables to a warm platter. Discard lemon and bay leaf. Measure out 3/4 cup chicken broth mixture; discard the rest. Place flour in a small bowl. Add about 2 tbs. reserved broth, stirring until smooth. Whisk in the milk. Return mixture to skillet. Cook over medium heat until thickened and bubby, about 6 to 9 minutes. Stir in parsley. Return Chicken and vegetables to skillet and spoon sauce over until well coated. Heat over low heat for 1 minute and serve. | |
Serves 4: 1 breast half and 1/4 cup sauce per serving
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