Chicken In Tomato-Tarragon Sauce

By acampman

Ingredients

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breasts, trimmed of excess fat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour, for dredging
• 2 large minced shallots (about 1/2 cup)
• 1/3 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/4 cups chopped tomato (about 2 medium, firm tomatoes)
• 1 tablespoon minced fresh tarragon
• 1/2 cup crumbled feta cheese

Details

Servings 4

Preparation

Step 1

Cook the pasta according to package directions. While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and saute over medium-high heat until tender and fragrant, about 8 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally. When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.