Tarragon gives this recipe the flavor of a bearnaise without the calories!
2 chicken breast halves, boneless and skinless
1/4 teaspoon salt 1 tablespoon fresh tarragon
1/2 cup low-sodium chicken broth
1 tablespoon Dijon mustard
Season chicken with salt and tarragon. In a nonstick skillet sprayed with pan spray, cook chicken for 3 minutes on each side over medium-high heat until brown. Remove chicken breasts to a plate and set aside. Deglaze the pan with broth, stirring up any bits that stick to the bottom. Add mustard and stir, and cook until reduced and thickened, about 3 minutes. Return chicken to pan and turn to coat with sauce.
Nutritional Analysis Per Serving:
Protein: 28 grams
Fat: 3.5 grams
Carbohydrates: 0 grams