You are here: Home » Recipes » Chicken with Tomato Tarragon Sauce Chicken with Tomato Tarragon Sauce Kitchen Tested Yield 6 to 8 servings A low-fat, simple, smooth, yet seasoned sauce to serve over rice. PrintEmail Ingredients 2 pounds boneless skinless chicken breasts Salt and pepper to taste1/2 pound mushrooms, sliced1/3 cup finely chopped green onions (scallions)1/2 cup dry white wine or chicken broth1 (28-ounce) can tomato sauce1/2 teaspoon dried tarragon1/2 teaspoon dried thyme1/3 cup feta cheese, optional Instructions Season the chicken with salt and pepper to taste. In a large skillet coated with nonstick cooking spray, brown chicken pieces about 5 minutes per side. Season to taste. Add mushrooms and green onions and cook over medium heat, 3 minutes. Add wine and cook about 2 minutes, stirring to scrape browned bits from bottom of skillet. Stir in tomato sauce, tarragon, and thyme. Bring to a boil, reduce heat, cover and cook on medium-low heat for 15 to 20 minutes or until chicken is tender. If desired, sprinkle with feta and serve.