Chicken with Creamy Tarragon Mushroom Sauce

2 - 5
PersonalPoints™ per serving
Total Time
28 min
10 min
18 min


Olive oil

3 tsp(s)

Uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-oz breasts)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Cremini mushroom(s)

2 cup(s), thinly sliced

Garlic clove(s)

1 clove(s), large, minced

White wine

¼ cup(s), dry

Plain lowfat Greek yogurt

3 tbsp(s)

Dijon mustard

2 tsp(s)

Fresh tarragon

1½ tsp(s)


  1. Heat 2 teaspoons oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to skillet and cook, turning occasionally, until chicken is cooked through, 8–10 minutes. Transfer to plate; cover to keep warm.
  2. Add remaining 1 teaspoon oil to skillet. Add mushrooms and garlic and cook, stirring often, until mushrooms are softened, about 5 minutes. Add wine and bring to boil. Cook until wine is slightly reduced, about 3 minutes. Remove pan from heat and stir in yogurt, mustard, tarragon, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve chicken with mushroom sauce.
  3. Serving size: 1 chicken breast with about 1/4 cup mushrooms and sauce