As it keeps getting colder and darker earlier, I crave richer and more elegant food. I first found this recipe at With Two Spoons about a month ago, and with a few substitutions, we have already made it twice. When I first found it, I was pretty much just sold on the wonderful description. I have heard of tarragon, but cooking with it, especially fresh, seemed like a step up in the culinary journey I am on. I wasn’t sure how tarragon tasted and I am still not sure how to describe it, but now, I have come to the conclusion that it must taste good. At least in this combination.
I was concerned that my healthier substitutions would ruin the sauce, but if I am being honest with you, this ended with my boyfriend and I quietly and politely competing for the rest of the sauce. “I’ve already got enough, you can take some more,” all the while hoping they don’t take anymore, and you can scoop the rest onto your potatoes and veggies. I recommend roasting or sautéing something to serve with this. We went with potatoes and red peppers.
Bonus: a glass of wine while cooking is a nice perk.
Lighter Chicken Tarragon
Serves 4 in theory (or 2 hungry people)
6 Tablespoons Smart Balance Light butter
4 chicken breasts, pounded thin
2 medium shallots, peeled and diced
½ cup white wine
1 cup chicken stock
2 cloves garlic, minced
¾ cup skim milk
2 oz. fat free cream cheese
3 Tablespoons whole grain mustard
1 Tablespoon fresh tarragon, chopped
1 teaspoon dried thyme, chopped
½ teaspoon salt
¼ teaspoon fresh ground pepper
Calculated for 4 servings
Total Calories 324 Calories
Added Sugars 0 Calories
Saturated Fat 56 Calories
Protein 32 g
Carbohydrate 15 g
Dietary Fiber 2 g
Total Sugars 8 g
Added Sugars 0 g
Total Fat 13 g
Saturated Fat 6 g
1) Prepare chicken by pounding carefully with a meat mallet between two pieces of plastic wrap.
2) In a large skillet, melt three tablespoons of the light butter. It will splatter- so be careful.
3) Brown chicken in butter- about 2 minutes on each side. Set aside on a clean plate and cover with another turned over to keep warm.
4) Add remaining 3 Tablespoons of butter to skillet and heat until melted.
5) Add diced shallot and sauté until softened, about 2 minutes.
6) Add wine and chicken stock and deglaze skillet.
7) Add garlic and bring to a boil.
8) Boil until liquid is reduced to about ½ of a cup.
9) Stir in milk, carefully add fat free cream cheese and mustard and then cook until sauce is slightly thickened. Break apart cream cheese and keep stirring till melted.
10) Add tarragon, thyme, salt and pepper and stir to combine.
11) Return chicken breasts and juice to the skillet and cook approximately 5 minutes longer, being careful not to overcook the chicken. Serve chicken breast with sauce.
Garnish with chopped tarragon (optional).
Hope this holiday season finds you and your family well. Savor the quiet moments and enjoy some good “light” food.
Health and joy,