Directions:
- Coat chicken with mixture of flour, salt and pepper.
- Melt butter in skillet.
- Add chicken and cook over medium high heat until browned on both sides.
- Cook to desired doneness.
- Remove to warm plate.
- Deglaze pan with juice and broth loosening browned bits.
- Stir in tarragon and half and half then cook just until slightly thickened.
- Season with salt and pepper.
- Add lemon juice then spoon sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419 Kcal (1754 kJ) | ||
| Calories from fat | 175.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.47g | 30% | |
|---|---|---|---|
| Cholesterol | 167.73mg | 56% | |
| Sodium | 1667.5mg | 69% | |
| Potassium | 775.51mg | 17% | |
| Total Carbs | 14.48g | 5% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 49.24g | 98% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 123.84 Kcal (518 kJ) | ||
| Calories from fat | 51.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 30% | |
|---|---|---|---|
| Cholesterol | 49.58mg | 56% | |
| Sodium | 492.85mg | 69% | |
| Potassium | 229.21mg | 17% | |
| Total Carbs | 4.28g | 5% | |
| Sugars | 1.01g | 14% | |
| Dietary Fiber | 0.42g | 6% | |
| Protein | 14.55g | 98% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 0.2mg | 4% | |
| Calcium | 19.3mg | 7% | |
* 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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