Tarragon Chicken

2		boneless, skinless chicken breasts
1/4  teaspoon		Palm Island Premium Pink Diamond Sea Salt
1/8  pinch		Ground Black Pepper
4  teaspoons		Extra Virgin Olive Oil
2  tablespoons		Shallots - Fresh, Chopped
1/4  cup		Progresso Reduced Sodium Chicken Broth
1/4  cup		White Wine
2  teaspoons		Grey Poupon Dijon Mustard
2  teaspoons		Sour Cream - Reduced Fat
2  teaspoons		Tarragon - Fresh

Tip: Click on the ingredient links to learn the nutritional information for all the Tarragon Chicken ingredients. The serving size for any ingredient in Tarragon Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Season chicken on both sides with salt & pepper.
Heat 2 tsp oil on medium high heat.
Cook chicken until well browned on both sides.
Remove to a plate and cover to keep warm.
Reduce heat to medium and add remaining 2 tsp of oil.
Add shallot and cook until softened.
Add broth and wine and bring to simmer.
Return chicken and reduce heat and simmer until chicken is cooked.
Add a little more broth and wine if sauce cooks down.
Transfer chicken to plate.
Add mustard, sour cream and tarragon to sauce.
Season with a little more pepper & salt to desire.