Chicken Thighs with Goat Cheese Sauce and Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you have an adventurous palate, you'll love this bold pairing of tart goat cheese and anise-flavored tarragon. Ingredients:
1/4 cup fat-free, less-sodium chicken broth, divided |
1 (3-ounce) package goat cheese, softened |
4 (4-ounce) boneless, skinless chicken thighs, halved |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 teaspoon butter |
2 tablespoons finely chopped onion |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped carrot |
2 tablespoons finely chopped red bell pepper |
1 garlic clove, minced |
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon |
2 cups hot cooked rice |
Directions:
1. Combine 1 tablespoon chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.
2. Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 tablespoons broth; cover, reduce heat, and simmer 15 minutes or until chicken is done.
3. Stir in cheese mixture and tarragon until blended. Serve with rice.
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