Chicken Breasts with Tarragon
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
or to taste |
|
| 2 | teaspoons |
margarine
|
|
| 1 | teaspoon |
scallions, spring or green onions
finely snip, green |
|
| 2 | tablespoons |
parsley leaves
finely chopped, fresh |
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | teaspoons |
tarragon leaves
dried or fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
or to taste |
|
| 1E+1 | ml |
margarine
|
|
| 5 | ml |
scallions, spring or green onions
finely snip, green |
|
| 3E+1 | ml |
parsley leaves
finely chopped, fresh |
|
| 79 | ml |
white wine
dry |
*
|
| 1E+1 | ml |
tarragon leaves
dried or fresh, finely chopped |
|
Directions
Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about ½ inch thick.
Season with salt and pepper.
Heat margarine in a large, heavy nonstick skillet over medium heat until bubbly.
Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides.
Remove to serving plates.
Sprinkle with chives and parsley.
Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 tablespoons.
Stir in fresh tarragon.
Spoon over chicken.
