Chicken with Tomato Tarragon Sauce

Kitchen Tested
  • Yield 6 to 8 servings

A low-fat, simple, smooth, yet seasoned sauce to serve over rice.


2 pounds boneless skinless chicken breasts
Salt and pepper to taste
1/2 pound mushrooms, sliced
1/3 cup finely chopped green onions (scallions)
1/2 cup dry white wine or chicken broth
1 (28-ounce) can tomato sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/3 cup feta cheese, optional


  1. 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.



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