Nutrition Facts

Serving Size½ of recipe
Total Fat8 g
Saturated Fat1 g
Sodium301 mg
Total Carbohydrate8 g
Dietary Fiber1.5 g
Protein33.5 g

Servings and Times


Ingredients and Preparation

Boneless, skinless chicken breast halves2 (6-ounce)
Salt1/8 teaspoon
Freshly ground pepper to taste
All-purpose flour1 tablespoon
Water2 tablespoons
Olive oil2 teaspoons
Small carrot, chopped1
Shallot, minced½
Scallions, sliced2
Dried tarragon2 teaspoons
Reduced-sodium chicken broth¾ cup
  1. Directions
  2. Season chicken with salt and pepper. Set aside.
  3. Mix flour and water into a thin paste. Set aside.
  4. 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.
  5. Pour in chicken broth continue cooking 5-6 minutes. Whisk in flour mixture, and cook 1-2 minutes, until sauce becomes slightly thick.