Pan-Seared Chicken with Cherry-Tarragon Sauce

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Pan-Seared Chicken with Cherry-Tarragon Sauce

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Directions

  1. In a shallow dish combine flour, paprika, mustard, salt, and pepper. Coat chicken with flour mixture. In a very large skillet heat oil over medium-high heat. Add chicken; cook for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.
  2. For cherry-tarragon sauce, add cherries, the 2 tablespoons tarragon, and the 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 with salt and black pepper.
  3. To serve, spoon sauce over chicken and serve with couscous. If desired, sprinkle with additional tarragon.
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Nutrition Facts (Pan-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.
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