Chicken Dijon

By á-47

Ingredients

• 4 boneless, skinless chicken breast halves (6 oz. each)
• 1/2 cup white wine or chicken broth
• 2 tea. minced fresh tarragon (or 1/2 tea. dried tarragon)
• 1/8 tea. pepper
• .
• SAUCE
• 1 Tbsp. butter
• 3 Tbsp. flour
• 1/2 tea. salt
• 3/4 cup 2% milk
• 1/3 cup reduced-fat sour cream
• 2 Tbsp. Dijon mustard

Preparation

Step 1

Place chicken in a ungreaded 7x11" baking dish. Pour wine over chicken, sprinkler with tarragon and ppper. Cover and bake for 15 minutes. Uncover; baker 5-10 minutes longer or until meat thermometer reads 170 degrees. Remove chicken and keep warm, reserving the pan juices.

In a small saucepan, melt butter. Stir in four and salt until smooth, gradually add milk and pan juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard.