This creamy sauce is a classic with chicken - and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice.
boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
salt, plus more to taste
freshly ground pepper, plus more to taste
extra-virgin olive oil, or canola oil, divided
finely chopped shallots
reduced-sodium chicken broth
reduced-fat sour cream
chopped fresh tarragon
Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet
over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons
oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream
and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.
Calories 199, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Cholesterol 65 mg, Sodium 316 mg, Carbohydrate 3 g, Protein 24 g, Potassium 262 mg. Exchanges: Lean Meat 3,Fat 2
Percent Daily Values are based on a 2,000 calorie diet