Chicken with Bearnaise Sauce |
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Prep Time: 2 Minutes Cook Time: 16 Minutes |
Ready In: 18 Minutes Servings: 4 |
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The onion and herb-flavored topping is similar to a traditional herb butter. It melts over the hot chicken breast, creating a savory sauce. Ingredients:
1/2 cup dry white wine |
2 tablespoons finely chopped onion |
3/4 teaspoon dried tarragon |
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon salt, divided |
3 tablespoons yogurt-based |
spread (such as brummel & brown) |
Directions:
1. Combine first 3 ingredients in a large nonstick skillet; bring to a boil over medium-high heat. Boil 3 minutes or until liquid is absorbed. Remove from pan, and cool.
2. Coat chicken with cooking spray. Sprinkle both sides of chicken with pepper and 1/8 teaspoon salt. Heat pan over medium-high heat; add chicken, and cook 6 minutes on each side or until done.
3. Combine onion mixture, yogurt-based spread, and remaining 1/8 teaspoon salt; spoon over chicken. Let stand 1 minute before serving.
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