Source: Campbell's Recipes

Chicken in Tarragon Cream Sauce
Even beginning cooks get professional results with this exquisite chicken dish featuring quickly sautéed chicken with a light cream sauce that's been flavored with garlic, shallots and tarragon.
Rating:
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

 

 
1 1/4 pounds skinless, boneless chicken breast half
lemon pepper seasoning
Vegetable cooking spray
2 shallot, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 cup light cream
1 tablespoon chopped fresh tarragon leaves




Season the chicken with the lemon pepper seasoning.
Spray a 12-inch skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Add the shallots and garlic to the skillet and cook until the shallots are tender. Stir in the broth, cream and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 225, Total Fat 8g, Saturated Fat 4g, Cholesterol 101mg, Sodium 295mg, Total Carbohydrate 5g, Dietary Fiber 0g, Protein 32g, Vitamin A 9%DV, Vitamin C 2%DV, Calcium 4%DV, Iron 8%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 228, Total Fat 8g, Saturated Fat 4g, Cholesterol 100mg, Sodium 208mg, Total Carbohydrate 5g, Dietary Fiber 0g, Protein 32g, Vitamin A 9%DV, Vitamin C 2%DV, Calcium 4%DV, Iron 8%DV


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