Thursday, November 1, 2007

Tarragon Seasoned Chicken

Prep: 10 minutes
Cook: 25 minutes
Yield: 4 servings

3 cups uncooked pasta
4 boneless skinless chicken breast halves
3/4 teaspoon dried tarragon
3/4 teaspoon lemon-pepper seasoning
1 tablespoon butter
2 cups sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
3 tablespoons sherry
3 tablespoons all-purpose flour
1/4 cup reduced-fat sour cream

Cook pasta according to package directions. Sprinkle chicken with tarragon and lemon-pepper. Over medium-high heat, brown chicken in butter on both sides. Remove and keep warm.

In the same skillet, saute mushrooms and garlic until tender. Add 1 cup broth and sherry, stirring to loosen browned bits from pan. Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until chicken juices run clear. Remove chicken and keep warm.

Combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain pasta; serve with chicken and sauce.

Tips and Tricks
4 cloves of garlic is a lot. I used less. If you don't have or don't like sherry, sunstitute additional chicken broth. Buy presliced mushrooms to save time.
Make It Healthier
Serve with whole wheat pasta. Trim fat from chicken. Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Pour pasta into pot.

Nutrition Facts
1 chicken breast half with 1/4 cup sauce and 3/4 cup noodles equals 379 calories, 9 g fat (4 g saturated fat), 116 mg cholesterol, 454 mg sodium, 39 g carbohydrate, 2 g fiber, 33 g protein
Diabetic Exchanges
3 lean meat, 2-1/2 starch

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