Published January 29, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 30 min
Prep Time: 15 min | Cook Time: 15 min
|
|
Serving size: |
1 chicken breast and 1/4 cup of sauce |
|
|
| |
|
|
Calories per serving: |
299 |
|
|
| |
| |
|
|
|
|
|
|
|
|
|
Total Fat 9.4g |
14% |
|
|
|
|
Cholesterol 85mg |
28% |
|
|
|
|
Sodium 608mg |
25% |
|
|
| |
|
|
|
|
|
|
|
Serving size: |
1 chicken breast and 1/4 cup of sauce |
|
|
| |
|
|
Calories per serving: |
299 |
|
|
| |
| |
|
|
|
|
% Daily Value* |
|
|
|
|
Total Fat 9.4g |
14% |
|
|
|
|
Saturated Fat 1.9g |
10% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Cholesterol 85mg |
28% |
|
|
|
|
Sodium 608mg |
25% |
|
|
|
|
Total Carbohydrate 11.0g |
4% |
|
|
|
|
Dietary Fiber 0.0g |
0% |
|
|
|
|
|
|
|
|
|
|
Protein 35.0g |
49% |
|
|
| |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. |
|
|
Ingredients
- 1 1/4 lb. chicken cutlets
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- 1 shallot, minced
- 1/4 cup dry white wine
- 1 1/2 Tbsp. Dijon mustard
- 1 cup fat-free half-and-half
- 1 Tbsp. chopped fresh tarragon
- 1 teaspoon cornstarch
Step by Step:
- Season chicken breast evenly with salt and pepper; dredge in flour, shaking off excess. Heat oil in a large non-stick skillet over medium high heat; add chicken and cook 4 minutes on each side. Remove to serving platter. Remove skillet from heat and stir in shallots and white wine. Cook over medium heat 3 to 4 minutes or until reduced by half, stirring often. Whisk together mustard, fat-free half-and-half, tarragon and cornstarch. Stir mixture into shallot mixture. Reduce heat to low and heat 2 to 3 minutes, or just until slightly thickened; DO NOT BOIL. Serve sauce immediately over chicken breast.
