Tarragon Chicken with White Wine Sauce

Prep: 5 min | Cook: 15 min | Yield: 4 servings

Ingredients

• 4 Perdue® Thin Sliced Boneless Skinless Chicken Breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 small shallot, chopped
• 3/4 cup dry white wine
• 1/4 cup chicken stock
• 1/4 cup heavy cream
• 1 tablespoon fresh tarragon, + more for garnish

Instructions

1. Season the chicken with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes.
3. Add the shallots and sauté for 1 minute.
4. Turn the breasts over and add the white wine. Place the lid on the skillet, turn the heat down to low and simmer for another 5 minutes until the chicken is done, which is when it feels firm to the touch and a meat thermometer inserted in the center reaches 170 degrees F.
5. Transfer the chicken breasts to plates. Bring the liquid to a boil; add the chicken stock, cream and fresh tarragon. Simmer for 2 to 3 minutes until sauce has slightly thickened.
6. Pour the sauce over the chicken and give a final scattering of tarragon to serve.

Nutrition

Per serving: 330 Calories; 36g Protein; 360mg sodium; 2.5g Sat. Fat; 2g sugar

Recipe and photo used with permission from: Perdue