Tarragon Chicken

Chef's dinner challenge - some recipe using fresh tarragon. I decided to try a light Tarragon Chicken.

Ingredients:

• 1 pound boneless, skinless chicken breasts, trimmed into bite size pieces
• 1/4 teaspoon salt (plus more to taste)
• 1/4 teaspoon freshly ground pepper (plus more to taste)
• 3 teaspoons extra-virgin olive oil, divided
• 1/4 cup finely chopped sweet onions
• 1 cup reduced-sodium chicken broth
• 2/3 cup dry white wine
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon non-fat Greek yogurt
• 1 tablespoon chopped fresh tarragon

   

Instructions:

1. Boil water and prepare pasta to go with this.
2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium heat. 
3. Add the chicken to skillet, season chicken with 1/8 teaspoon each salt and pepper. (Flip, and season other side with rest of salt and pepper.) 
4. Cook until lightly browned, about 4 to 5 minutes. 
5. Transfer chicken to a plate and tent with foil.
6. Add the remaining 1 1/2 teaspoons oil to pan. Add onions - stir and cook until softened, about 2 to 3 minutes. 
7. Mix broth with corn starch to smooth out lumps, stir in with wine intp the onions and bring to a simmer. Cook until reduced by half, about 3 minutes.
8. Return the chicken and any accumulated juices to the pan; reduce heat to low. 
9. Simmer until the chicken is cooked through, about 4 minutes. 
10. Stir mustard, sour cream and tarragon into sauce. 
11. As needed, season to taste with salt and pepper and spoon over the prepared pasta.

Carole's Notes:

This was a nice light chicken dish with a fresh flavor and a creamy sauce. I would make it again.
Recipe is barely adapted from http://www.eatingwell.com/recipes/tarragon_chicken.html