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.

Tarragon Chicken

From EatingWell.com

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.

Serves: 4 Edit

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Total Time: 35 min

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.

Nutritional Information
(per serving)

Calories	199
Total Fat	7g
Saturated Fat	2g
Cholesterol	65mg
Sodium	316mg
Total Carbohydrate	3g
Dietary Fiber	--
Sugars	--
Protein	24g
Calcium	0