Chicken with creamy tarragon mushroom sauce
5
Points®
Total time: 28 min • Prep: 10 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
This easy 30-minute entrée turns versatile chicken breasts into a decadent and comforting dish with its creamy pan sauce. First, chicken is seared in a pan on the stovetop, and then garlic and mushrooms are sautéed in the fond that’s left behind which is later deglazed with white wine. During the last step, a rich-flavored mixture of Dijon mustard, Greek yogurt, and tarragon is stirred into the mushroom mixture. We love the liquorice-like flavor of the tarragon but any fresh herb, like thyme, rosemary, or basil works well here too. For a veggie-forward meal, serve with roasted zucchini, asparagus or green beans.
Ingredients
Olive oil
3 tsp
Uncooked boneless skinless chicken breast
20 oz
Table salt
0.5 tsp
Black pepper
0.25 tsp
Cremini mushroom
2 cup(s), sliced
Garlic
1 clove(s)
White wine
0.25 cup(s)
Plain low fat Greek yogurt
3 Tbsp
Dijon mustard
2 tsp
Fresh tarragon
1.5 tsp
Instructions
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
4
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