CHICKEN IN TARRAGON CREAM SAUCE

CHICKEN IN TARRAGON CREAM SAUCE


4 skinless, boneless chicken breast halves (about 1 pound)
Lemon pepper seasoning
Vegetable cooking spray
2 shallots, chopped (about ½ cup)
2 cloves garlic, minced
1 cup chicken stock
¼ cup light cream
1 Tbsp. fresh chopped tarragon leaves


Season the chicken with the lemon pepper seasoning

Spray a 12-inch nonstick skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook until its well browned on both sides.

Add the shallots and the garlic to the skillet and cook until there’re tender. Stir in the stock, cream and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Yield: 4 servings.


Note: If fresh tarragon is not available, substitute dried tarragon, adding just 1 teaspoon to the skillet along with shallots and garlic.