Easy Tarragon Chicken

Name: Easy Tarragon Chicken
Ingredients: 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total); 1/4 teaspoon salt, plus more to taste; 1/4 teaspoon freshly ground pepper, plus more to taste; 3 teaspoons extra-virgin olive oil or canola oil, divided; 1/4 cup finely chopped shallots; 1/2 cup reduced-sodium chicken broth; 1/2 cup dry white wine; 1 tablespoon Dijon mustard; 1 tablespoon reduced-fat sour cream; 1 tablespoon chopped fresh tarragon

10 ingredients

1 steps

Ingredients

4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
3 teaspoons extra-virgin olive oil or canola oil, divided
1/4 cup finely chopped shallots
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon reduced-fat sour cream
1 tablespoon chopped fresh tarragon

Directions

1

{"0":"1. Season chicken on both sides with 1\/4 teaspoon each salt and pepper.","1":"2. Heat 1 1\/2 teaspoons oil in a large heavy skillet over medium-high heat.","2":"3. Add the chicken and cook until well browned, about 3 minutes per side.","3":"4. Transfer to a plate and tent with foil.","4":"5. Reduce heat to medium. Add 1 1\/2 teaspoons oil to pan.","5":"6. Add shallots; cook, stirring, until softened, 2 to 3 minutes.","6":"7. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.","7":"8. Return the chicken and any accumulated juices to the pan; reduce heat to low.","8":"9. Simmer until the chicken is cooked through, about 4 minutes.","9":"10. Transfer the chicken to a warmed platter.","10":"11. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.","12":"Serve with sauteed string beans and wild rice."}