Chicken Breasts with Tarragon-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It takes careful preparation to keep the skinless, boneless chicken breasts moist. Cook only until the breast feels firm when pressed in the thick center area. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
2 teaspoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon minced shallots |
1 cup fat-free, less-sodium chicken broth |
1 teaspoon cornstarch |
2 tablespoons capers |
3 tablespoons fresh lemon juice |
2 teaspoons chopped fresh tarragon |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from pan.
3. Add shallots to pan; sauté 1 minute or until tender. Combine broth and cornstarch, stirring with a whisk. Add broth mixture, capers, juice, and tarragon to pan. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes), stirring frequently. Serve sauce over the chicken.
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