Chicken with Tarragon Mustard Cream

Servings: 2 | Serving size: 4 ounces chicken breast

Cooking Time: 30 Minutes

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

Leftovers are fair at best.

Serve with Plain Mashed Potatoes or Jasmine Rice or Plain Mashed Potatoes - Low Sodium Version or Jasmine Rice - Low Sodium Version

AND

Serve with Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions

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).