Nutrition Facts
Serving Size
½ of recipe
Calories
237
Total Fat
8 g
Saturated Fat
1 g
Sodium
301 mg
Total Carbohydrate
8 g
Dietary Fiber
1.5 g
Protein
33.5 g
Ingredients and Preparation
Ingredients
Measures
Boneless, skinless chicken breast halves
2 (6-ounce)
Salt
1/8 teaspoon
Freshly ground pepper to taste
All-purpose flour
1 tablespoon
Water
2 tablespoons
Olive oil
2 teaspoons
Small carrot, chopped
1
Shallot, minced
½
Scallions, sliced
2
Dried tarragon
2 teaspoons
Reduced-sodium chicken broth
¾ cup
Directions
- Season chicken with salt and pepper. Set aside.
- Mix flour and water into a thin paste. Set aside.
- Heat olive oil in a large skillet over medium heat. Add carrots, scallions, and shallot, and cook 2-3 minutes. Push vegetables to the sides of the skillet, add chicken breasts to the middle, and sprinkle vegetables and chicken with tarragon. Brown chicken breasts 2-3 minutes on each side.
- Pour in chicken broth continue cooking 5-6 minutes. Whisk in flour mixture, and cook 1-2 minutes, until sauce becomes slightly thick.