Serve with sauteed string beans and wild rice.
Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.
Add the chicken and cook until well browned, about 3 minutes per side.
Transfer to a plate and tent with foil.
Reduce heat to medium.
Add the remaining 1 1/2 teaspoons oil to pan.
Add shallots; cook, stirring, until softened, 2 to 3 minutes.
Add broth and wine and bring to a simmer.
Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low.
Simmer until the chicken is cooked through, about 4 minutes.
Transfer the chicken to a warmed platter.
Stir mustard, sour cream and tarragon into sauce.
Season to taste with salt and pepper and spoon over the chicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
