Found this recipe inside an article on Delish. I am usually not a fan of creamy sauces, but this one seems light enough that it would taste good and not overpower the meal.
This creamy sauce is a classic with chicken — and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sautéed string beans and wild rice.
- 4 boneless, skinless chicken breasts
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 3 teaspoon(s) extra-virgin olive oil
- 1/4 cup(s) finely chopped shallots
- 1/2 cup(s) reduced-sodium chicken broth
- 1/2 cup(s) dry white wine
- 1 tablespoon(s) Dijon mustard
- 1 tablespoon(s) reduced-fat sour cream
- 1 tablespoon(s) 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 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.