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Lemon Tarragon Chicken

(8 servings)

  • 2 ½ cups white wine
  • 1 ½ cups chicken stock
  • 1 small bay leaf
  • ½ tsp. dried tarragon
  • ½ tsp. lemon rind, grated
  • 2 ½ tsp. cornstarch
  • 1 Tbsp. lemon juice
  • ½ cup water
  • pinch of salt and black pepper
  • 1 ½ oz. (3 Tbsp.) cold butter
  • 8- 4 oz boneless, skinless chicken breasts

Place wine, chicken stock, herbs and lemon rind in a heavy-bottomed pot and bring to a boil. Reduce to 1/3 of its original volume. Dissolve the cornstarch in the lemon juice and the water with seasonings and stir into the simmering sauce. Cook the sauce until thickened. Whisk butter into simmering sauce right before serving.

Meanwhile grill the chicken breast until cooked through. Ladle 2 oz of sauce over each breast.

Per Serving: Calories: 287 Protein: 36gm Fat: 9gm

Carbohydrates: 2gm Sodium: 281mg

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