Tender chicken in creamy tarragon sauce with fresh herbs and lemon, offering a light, flavorful dish.
# Components:
→ Proteins
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
→ Vegetables & Aromatics
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced
→ Sauces & Dairy
04 - 1/2 cup low-fat Greek yogurt
05 - 1/2 cup low-sodium chicken broth
06 - 2 teaspoons Dijon mustard
→ Herbs & Seasonings
07 - 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried tarragon)
08 - 1 tablespoon fresh parsley, chopped (optional)
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ Cooking
12 - 2 teaspoons olive oil
# Directions:
01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Lower heat to medium and add chopped shallot to the skillet. Cook for 1 to 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Pour in chicken broth, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
05 - Reduce heat to low and whisk in Dijon mustard, Greek yogurt, lemon juice, and half of the chopped tarragon. Stir gently until sauce is smooth and warmed through without boiling.
06 - Return chicken breasts to the skillet, coating them with the sauce. Simmer for 2 to 3 minutes to reheat and meld flavors.
07 - Sprinkle remaining tarragon and parsley over the dish before serving.
