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Chicken with Tarragon Mustard Cream

Servings = 2 | Serving size =4 ounces chicken breast

This recipe can be multiplied by 2, 3, 4, 5.

Leftovers are fair at best.

Serve with Plain Mashed Potatoes

AND

Serve with Roasted Beets or Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion

1 tsp	extra virgin olive oil
2 4 ounce	boneless, skinless chicken breasts
1/2 cup	low sodium chicken stock
2 ounces	goat cheese
2 tsp	coarse ground mustard
1/4 cup	2% milk
1/8 tsp	dried tarragon

Preheat oven to 300°F.

Heat oil in a large non-stick skillet over medium high heat. Add chicken breasts and allow to cook for about 2 - 3 minutes, without turning. Then, turn and cook for 2 minutes. (The surface should be seared brown on both sides.)

Remove the chicken and place on a sheet of foil to catch any juices and put in the preheated oven.

Deglaze the pan with the chicken stock and allow the sauce to reduce by about half.

Remove from the heat and add the goat cheese. Whisk in the cheese with the pan off of the heat until the sauce is smooth.

With the pan still off of the heat, add the mustard, milk and tarragon. Stir until the sauce is smooth.

Reduce the heat to low-medium and place the pan back on the burner. As the sauce slowly reheats remove the chicken breasts from the oven and place in the sauce. Turn frequently as the sauce and chicken breasts heat through (they are ready when the internal temperature is 160°F).

Nutrition Facts

Serving size: 4 ounces chicken | Servings 2

Calories 271 | Calories from Fat 114

Amount Per Serving (% Daily Value)

Total Fat 13g (20%) | Saturated Fat 7g (35%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 91 mg (30 %) | Sodium 418 mg (17 %)

Total Carbohydrates 3g (1%) | Sugars 3g

Dietary Fiber 0g (1%) | Protein 34g

Vitamin A 9% | Vitamin C 3 % | Calcium 15% | Iron 8%

Vitamin K 2 mcg  | Potassium  409 mg | Magnesium  47 mg