Thursday, June 19, 2008

Chicken with Tarragon Cream Sauce

This recipe came from a South Beach Diet recipe web site so it's healthy and low-fat. Instead of cream I used 2% milk. I wanted to use fat-free half and half, but the store was out of it and I didn't care to drive all over town to buy some. The 2% worked fine.
This was moist and tender, and the sauce was mild, but tasty. Plus, it's easy!

Chicken with Tarragon Cream Sauce
4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup light or fat free cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet, scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken. (I found it was salty enough just by lightly salting the chicken. The sauce didn't need any.)

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