Seared Chicken with Cherry-Tarragon Sauce
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Seared Chicken with Cherry-Tarragon Sauce
Directions
- 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 ,
- 21 g fat
- (7 g sat. fat ,
- 3 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 180 mg chol. ,
- 631 mg sodium ,
- 40 g carb. ,
- 3 g fiber ,
- 11 g sugar ,
- 44 g pro.