Directions:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
- Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.23 Kcal (591 kJ) | ||
| Calories from fat | 59.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 31.99mg | 11% | |
| Sodium | 419.08mg | 17% | |
| Potassium | 115.93mg | 2% | |
| Total Carbs | 9.33g | 3% | |
| Sugars | 8.53g | 34% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 153.99 Kcal (645 kJ) | ||
| Calories from fat | 65.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 10% | |
|---|---|---|---|
| Cholesterol | 34.88mg | 11% | |
| Sodium | 456.94mg | 17% | |
| Potassium | 126.4mg | 2% | |
| Total Carbs | 10.17g | 3% | |
| Sugars | 9.3g | 34% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 6.61g | 12% | |
| Vitamin C | 13.6mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.2mg | 1% | |
* 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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