Low-fat Lemon Tarragon Chicken

Low-fat Lemon Tarragon Chicken Recipe

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

This Low-fat Lemon Tarragon Chicken recipe is a delicious and healthy option for those looking to enjoy a flavorful meal without all the added fats. The combination of lemon, tarragon, and mushrooms creates a savory dish that is sure to please your taste buds.

History

This recipe is a modern twist on classic chicken dishes that have been enjoyed for generations. By using low-fat ingredients and fresh herbs, this dish offers a lighter take on a traditional favorite.

Ingredients

2 tbsp margarine or butter
8 medium skinless, boneless chicken breast halves, 1.5 lb (680 g)
2 cups fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp dry sherry
0.5 tsp dried tarragon, crushed
0.5 tsp lemon pepper seasoning
1 can (14.5 oz (411 g)) chicken broth
0.33 cup flour
0.25 cup sour cream
hot cooked spinach noodles or egg noodles

How to prepare

In a 12" skillet, melt margarine over medium-high heat.
Add chicken, mushrooms, garlic, sherry, tarragon, and lemon-pepper seasoning.
Cook, uncovered, for 10 to 12 minutes, or until chicken is no longer pink, turning once.
Remove chicken and mushrooms with a slotted spoon.
In a screw-top jar, combine chicken broth and flour; shake until blended.
Add the mixture to the skillet. Cook and stir over medium-high heat until thickened and bubbly.
Remove about 0.5 cup of the mixture from the skillet and stir it into sour cream.
Return to the skillet along with the chicken and mushrooms.
Heat through (do not boil).
Serve over hot cooked noodles.

Variations

Substitute the chicken broth with vegetable broth for a vegetarian option.
Add in additional vegetables such as bell peppers or zucchini for extra flavor and nutrients.

Cooking Tips & Tricks

Be sure to cook the chicken until it is no longer pink to ensure it is fully cooked.

- Shake the chicken broth and flour mixture well to ensure it is fully blended before adding it to the skillet.

- Do not boil the mixture once the sour cream has been added to prevent curdling.

Serving Suggestions

Serve this dish with a side of steamed vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Be sure to cook the chicken until it reaches an internal temperature of 165°F to ensure it is fully cooked.

- Use a meat thermometer to check the doneness of the chicken.

Ingredient Substitutions

Use olive oil in place of butter for a healthier option.

- Substitute Greek yogurt for sour cream for a lower-fat alternative.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish with fresh tarragon leaves or lemon slices for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 300 calories per serving.

Carbohydrates

This recipe contains approximately 25 grams of carbohydrates per serving.

Fats

This recipe contains approximately 10 grams of fat per serving.

Proteins

This recipe contains approximately 30 grams of protein per serving.

Vitamins and minerals

This recipe is a good source of vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (sour cream) and gluten (flour).

Summary

Overall, this Low-fat Lemon Tarragon Chicken recipe is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Low-fat Lemon Tarragon Chicken recipe is a flavorful and healthy option for a satisfying meal. With a balance of protein, carbohydrates, and fats, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer day, and I had been invited to a friend's house for a backyard barbecue. As I arrived, I was greeted with the tantalizing aroma of grilled meats and fresh herbs wafting through the air.

My friend, who was an excellent cook, had prepared a delicious spread of dishes for the gathering. As we sat down at the table, she proudly announced that she had made a special dish for me - Low-fat Lemon Tarragon Chicken. I had never heard of this recipe before, but I was intrigued by the combination of flavors.

The first bite of the chicken was a revelation. The tangy lemon paired perfectly with the fragrant tarragon, creating a light and refreshing dish that was bursting with flavor. I immediately knew that I had to learn how to make this recipe for myself.

I asked my friend for the recipe, and she graciously shared it with me. As I read through the list of ingredients and instructions, I could sense the care and thought that had gone into creating this dish. I knew that I had to make it my own.

I set out to recreate the Low-fat Lemon Tarragon Chicken in my own kitchen, using fresh ingredients and my own twist on the recipe. I started by marinating the chicken in a mixture of lemon juice, olive oil, garlic, and tarragon. The marinade infused the chicken with a burst of citrusy flavor, while the tarragon added a hint of licorice-like sweetness.

After marinating the chicken for a few hours, I preheated the grill and carefully placed the chicken on the hot grates. The sizzle of the chicken as it cooked filled the air with a mouthwatering aroma that made my stomach growl in anticipation.

As the chicken cooked, I prepared a simple lemon tarragon sauce to drizzle over the top. I combined fresh lemon juice, tarragon, and a touch of honey in a small saucepan, letting the flavors meld together into a tangy and slightly sweet sauce that would perfectly complement the chicken.

Once the chicken was cooked through and golden brown, I removed it from the grill and plated it with a generous drizzle of the lemon tarragon sauce. The sight of the dish before me was a work of art - the vibrant yellow chicken glistening with the glossy sauce, sprinkled with fresh tarragon leaves.

I took my first bite, and the flavors exploded on my tongue. The chicken was tender and juicy, with a bright citrusy tang that was balanced by the earthy sweetness of the tarragon. It was a dish that was light and refreshing, yet packed with bold and complex flavors that danced across my palate.

I knew that I had stumbled upon a culinary gem, a recipe that would become a staple in my kitchen for years to come. I shared the Low-fat Lemon Tarragon Chicken with my family and friends, who all raved about its delicious flavors and light yet satisfying nature.

As I continued to make the recipe over the years, I added my own touches and variations, experimenting with different herbs and spices to create new and exciting flavor profiles. But no matter how many times I made it, the memory of that warm summer day when I first discovered the recipe would always hold a special place in my heart.