I've been in an experimental mood this week, after sticking with lots of old favorites lately (hence not much posting)… some experiments work better than others, this one came out quite nicely. I wasn't measuring carefully, but the following will give you an idea of the quantities, adjust to your hearts desire… (shown with Roasted Grapes)
Ingredients: (for 2 servings)
2 Boneless Skinless Chicken Breasts
Spray Olive Oil
Salt & Pepper
1 1/2 cups sliced Mushrooms (I used Crimini)
1/2 cup diced onion
Fresh Tarragon Leaves (I used leaves from 3 sprigs)
1 tsp Better Than Bouillon Chicken + 1 cup Water (or 1 cup chicken stock)
1 tsp good aged Balsamic Vinegar
1/4 cup Fat Free Greek Yogurt
1 Tbl Flour
I sprayed a non-stick skillet with Olive Oil, then added a bit of salt & pepper & put the skillet on a Medium-High flame.
I cooked the chicken breasts in the skillet for just a couple minutes on each side in order to get some nice color… then I set aside & covered with foil until the vegetables had cooked (don't want to overcook or undercook chicken)...
Sprayed the skillet again (yes, same skillet & not washed in between)… added in my Onions & cooked for a few minutes, then added Mushrooms & Tarragon leaves… cooked a few minutes more…
Mixed up a cup of Bouillon and added it in just a minute or two after the balsamic…
At this point it looked a bit "soupy" rather than creamy… I let it come up to a simmer...
Added in the Yogurt, let it come up to a simmer again….
Put the chicken back in & let it cook for a few minutes more on each side...
At the end added the flower, mixed well & allowed the sauce to thicken….
Once the sauce had thickened it's ready… Yum!!
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