Chicken with creamy tarragon mushroom sauce
Uncooked boneless skinless chicken breast
20 oz, 4 (5-oz breasts)
2 cup(s), thinly sliced
1 medium clove(s), minced
¼ cup(s), dry
Plain lowfat Greek yogurt
- 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.
- 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.
- Serving size: 1 chicken breast with about 1/4 cup mushrooms and sauce