Seared Chicken with Cherry-Tarragon Sauce
- In a shallow dish combine flour, paprika, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken with flour mixture. In a 12-inch skillet cook chicken in hot oil over medium to medium-high heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.
- Add cherries, tarragon, and garlic to the same skillet. Cook and stir over medium heat for 1 minute. Stir in wine and broth. Simmer, uncovered, for 3 to 5 minutes or until sauce is reduced to about 2 cups. Stir in butter until melted. Season to taste with salt and black pepper.
- To serve, spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional fresh tarragon. Makes 4 servings.
Nutrition Facts (Seared Chicken with Cherry-Tarragon Sauce)
- Per serving:
- 573 kcal cal.,
- 21 g fat
- (7 g sat. fat,
- 3 g polyunsaturated fat,
- 9 g monounsatured fat),
- 180 mg chol.,
- 631 mg sodium,
- 40 g carb.,
- 3 g fiber,
- 11 g sugar,
- 44 g pro.
- Percent Daily Values are based on a 2,000 calorie diet