Tarragon and mushrooms dress up this fowl.
Fresh Herbed Chicken
3 teaspoons olive oil (divided use)
2 6-ounce boneless, skinless chicken breasts
2 tablespoons fresh tarragon
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½ cup fresh parsley
3 medium button mushrooms (about ½ cup chopped)
1 teaspoon minced garlic
Salt, freshly ground pepper
Heat 1 teaspoon oil in nonstick skillet over medium-high heat. Add chicken; brown 2 minutes each side. Lower heat to medium, cover, cook 5 minutes. Meat thermometer should read 165 degrees. In food processor, coarsely chop tarragon, parsley, mushrooms. Remove chicken from skillet to 2 plates. Add remaining oil to skillet with chopped herbs, garlic. Toss to warm through. Spoon over chicken.
Yield: Serves 2.
Approximate nutritional analysis per serving: 266 calories, 38 percent of calories from fat, 11.4 grams fat (1.9 grams saturated), 108 milligrams cholesterol, 37.4 grams protein, 2.9 grams carbohydrates, 0.8 grams fiber, 209 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
