Directions:
- Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.35 Kcal (609 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 48.72mg | 16% | |
| Sodium | 383.29mg | 16% | |
| Potassium | 214.47mg | 5% | |
| Total Carbs | 5.3g | 2% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 12.36g | 25% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 161.45 Kcal (676 kJ) | ||
| Calories from fat | 86.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 13% | |
|---|---|---|---|
| Cholesterol | 54.11mg | 16% | |
| Sodium | 425.75mg | 16% | |
| Potassium | 238.23mg | 5% | |
| Total Carbs | 5.89g | 2% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 13.73g | 25% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 34.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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