Chicken Breasts W/Tarragon <R T>

* Exported from MasterCook *

Chicken Breasts W/Tarragon <R T>

Recipe By : Woman's Day, 9/17/96
Serving Size : 4 Preparation Time :0:00
Categories : Eat-Lf Mailing List Chicken
Low Fat Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Skinless Boneless Chicken Breast Halves
1/4 Tsp Salt
1/8 Tsp Freshly Ground Pepper -- Or To Taste
2 Tsp Margarine -- *Note
1 Tsp Scallion -- Finely Snip, Green
2 Tbsp Finely Chopped Fresh Parsley
1/3 C Dry White Wine
2 Tsp Dried Tarragon -- Or 2 T Fresh,
-- Finely Chopped

*NOTE: Original recipe used 2 T butter or margarine. I used 2 t and used
the lower fat margarine.

Place chicken breasts between 2 sheets of waxed paper and gently pound with
a meat mallet or bottom of a heavy skillet until about 1/2 inch thick.
Season with salt and pepper.

Heat margarine in a large, heavy nonstick skillet over medium heat until
bubbly. Add chicken and cook about 10 minutes, turning occasionally, or
until almost opaque in center and golden on both sides. Remove to serving
plates. Sprinkle with chives and parsley.

Add wine (and tarragon, if using dried) to skillet and cook over high heat,
stirring in any brown bits on bottom, until reduced to about 3 T. Stir in
fresh tarragon. Spoon over chicken.

This is excellent!!

Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>



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NOTES : Cal 133.9
Fat 3.4g
Carbs 0.8g
Fiber 0.2g
Protein 20.7g
Sodium 218mg
CFF 26.4%