Directions:
- Skin and bone chicken breast halves.
- Sauté chicken in butter in a large skillet over medium heat until browned and cooked through (about 8 minutes).
- Remove to a platter, cover and keep warm.
- In the same skillet, sauté onion until tender but not browned; add juice concentrate, tarragon, pepper and salt.
- Stir in the evaporated milk and cook, stirring constantly, until the mixture is slightly thickened.
- Spoon the sauce over the chicken.
- Garnish with a sprig of tarragon and a slice of lemon cut halfway through and twisted over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.52 Kcal (1459 kJ) | ||
| Calories from fat | 118.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Cholesterol | 39.69mg | 13% | |
| Sodium | 190.38mg | 8% | |
| Potassium | 960.37mg | 20% | |
| Total Carbs | 50.01g | 17% | |
| Sugars | 39.81g | 159% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 8.99g | 18% | |
| Vitamin C | 149.1mg | 249% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 206.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 172.66 Kcal (723 kJ) | ||
| Calories from fat | 58.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 20% | |
|---|---|---|---|
| Cholesterol | 19.66mg | 13% | |
| Sodium | 94.32mg | 8% | |
| Potassium | 475.78mg | 20% | |
| Total Carbs | 24.77g | 17% | |
| Sugars | 19.72g | 159% | |
| Dietary Fiber | 0.71g | 6% | |
| Protein | 4.45g | 18% | |
| Vitamin C | 73.9mg | 249% | |
| Iron | 0.1mg | 1% | |
| Calcium | 102.3mg | 21% | |
* 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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