Tarragon gives this recipe the flavour of a béarnaise without the kilojoules!
- 2 chicken breast halves, boneless and skinless
- 1/4 teaspoon salt1 tablespoon fresh tarragon
- 1/2 cup low-sodium chicken stock
- 1 tablespoon Dijon mustard
Season chicken with salt and tarragon. In a non-stick skillet sprayed with cooking spray, cook chicken for 3 minutes on each side over medium-high heat until brown. Remove chicken breasts to a plate and set aside. Deglaze the pan with broth, stirring up any bits that stick to the bottom. Add mustard and stir, and cook until reduced and thickened, about 3 minutes. Return chicken to pan and turn to coat with sauce.
Nutritional Analysis Per Serving:
|628||28 g||3.5 g||0 g|