Chicken in Tarragon Cream Sauce

Chicken in Tarragon Cream Sauce

25

"Shallots, garlic and lemon pepper season tender chicken breasts in a tarragon-scented cream sauce featuring Swanson® Chicken Broth."
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Ingredients

35 m servings 173 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season chicken with lemon pepper seasoning. Spray nonstick skillet with cooking spray and heat 1 minute. Add chicken and cook until browned. Add shallots and garlic and cook until tender.
  2. Add broth, cream and tarragon. Heat to a boil. Cover and cook over low heat 5 minutes or until done.

Reviews

25
  1. 38 Ratings

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Most helpful positive review

I made this tonight, though I oven roasted the chicken separately -- using only the juices for the sauce, plus some extra chicken broth. I also used half and half instead of cream, dry tarragon,...

Most helpful critical review

Great if you make these changes- used olive oil instead of spray,browned the chicken, removed it from the skillet and deglazed the pan with white wine(instead of broth), added the shallots and g...

Great if you make these changes- used olive oil instead of spray,browned the chicken, removed it from the skillet and deglazed the pan with white wine(instead of broth), added the shallots and g...

I made this tonight, though I oven roasted the chicken separately -- using only the juices for the sauce, plus some extra chicken broth. I also used half and half instead of cream, dry tarragon,...

NOTE! You should NOT use cooking spray on a non-stick pan; it can build up a residue that could cause peeling. If your nonstick pan sticks, that might be why. The recipe sounds good, but is ve...

This was really good. I browned the chicken in olive oil instead of the cooking spray and went heavy on the (salt free) lemon pepper seasoning. I also substituted half and half for the light cre...

This was restaurant quality. I used some of the other raters suggestions - such as using 1/2 & 1/2 and adding butter and flour to thicken the sauce up. I didn't have shallots so I used onions ...

This recipe surprised me! I enjoyed it thoroughly as well as my boyfriend (who doesn't indulge in healthy foods much). As an alternative to shallots, I diced red onions which turned out great. F...

I agree with a previous poster regarding this recipe. One should *never* use cooking spray on any type of non-stick cookware! Depending upon the brand and type of the non-stick surface, a lot ca...

Awesome recipe. I pounded my chicken breasts a bit to flatten, browned them in canola oil. I used 1-1/2 cups low-sodium broth which I boiled to slightly reduce and then added 1/2 cup plus a das...

Loved this recipe! Highly recommend doubling the sauce and serving with a pasta such as penne, bow tie or something else that will 'hold' the sauce'. I breaded the chicken lightly with flour, ...