Chicken Fillets with Lemon and Tarragon Sauce

Not sure if I've ever cooked with tarragon before. I know I've heard of it, and I have it in my spice cabinet, but I couldn't tell you what it's normally used in.  That said, this isn't a crazy intense recipe, just different. I don't know that I would never make it again, but I wouldn't say it would ever be a favorite.

• 2 1/2 cups (1 pint) stock
• 1 small onion, peeled and chopped
• 1/2 lemon, grated for the rind, sliced
• 1 large sprig fresh tarragon, or a good pinch of dried tarragon, 1 Tbsp fresh or tsp dried tarragon, divided
• salt and pepper
• 4 boneless chicken breasts
• 2 Tbsp butter
• 1/4 cup flour
• 1 egg yolk
• 4 Tbsp low-fat natural yogurt

Put the stock, onion, sliced lemon, sprig of tarragon and seasonings into a saucepan; bring to a boil and simmer for 2-3 minutes. Add the pieces of chicken, bring back to a boil and cover and simmer gently for about 30 minutes. 

Drain stock and reserve 1 1/2 cups. Melt the butter in a pan, stir in the flour and cook for a minute or so. Gradually add the reserved cooking liquid and bring slowly up to a boil. Add the chopped tarragon and lemon rind and simmer for 2-3 minutes. 

Blend the egg yolk with the yogurt and add a little sauce from the pan; then return everything to the pan and very slowly bring to just under the boiling point. 

Adjust the seasonings as desired and pour over the chicken. Garnish with tarragon. 

Serves 4

Prep Time: 15 minutes

Total Time: 1 hour

Recipe from 50 Great Chicken Recipes by Rosemary Wadey