Prep: 10 minutes, Cook: 21 minutes. Serve this hearty chicken on a bed of brown rice.Serve this hearty chicken over whole-grain rice for a fiber boost.

Carolina Buia
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large sauté pan over medium-high heat. Season chicken breasts with salt and pepper, lightly dredge them in all-purpose flour (shaking off any excess), and then carefully place them in the skillet. Cook until chicken breasts are golden and nearly cooked through, about 5 minutes per side. Transfer to a plate, and cover.

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  • In the same pan, sauté the shallots over medium heat until tender, about 1 minute. Add white wine, and use a wooden spoon to scrape any browned bits from the bottom of the pan. Simmer 1 minute, stirring constantly. Add the chicken broth; simmer, covered, over medium-low heat 5 minutes.

  • Return chicken breasts to the pan, and cook over medium heat 4 minutes or until cooked through. Remove the chicken breasts, and place 1 breast on each of 4 plates. Stir the tomatoes and tarragon into the broth mixture; pour 1/3 cup sauce over each chicken breast. Sprinkle with cheese, and serve warm.

Nutrition Facts

278 calories; fat 11g; saturated fat 4g; mono fat 5g; poly fat 1g; protein 31g; carbohydrates 10g; fiber 1g; cholesterol 90mg; iron 2mg; sodium 428mg; calcium 124mg.