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Name: Chicken Breasts with Tarragon Vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Whole skinless boneless; ; halved; 1 tb Plus 2 teaspoons vegetable; 1 tb Minced fresh tarragon; 1/3 c Chicken broth; 1/2 ts Dijon-style mustard; 1 tb Fresh Lemon Juice; 1 tb Minced scallion

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INGREDIENTS

1 Whole skinless boneless
; halved
1 tb Plus 2 teaspoons vegetable
1 tb Minced fresh tarragon
1/3 c Chicken broth
1/2 ts Dijon-style mustard
1 tb Fresh Lemon Juice
1 tb Minced scallion

Servings

INSTRUCTIONS

In a microwave-safe glass pie plate coat the chicken with 2 teaspoons of the oil, arrange it with the thickest parts toward the edge of the plate, and pour the broth over it. Microwave the chicken, its surface covered with an oiled round of wax paper, at high power (100%) for 4 minutes. Turn the chicken, microwave it, covered with the wax paper, at high power for 3 minutes, and microwave it at medium power (50%) for 3 minutes more, or until it is just springy to the touch. Let the chicken stand for 5 minutes. While the chicken is standing, in a small bowl whisk together the mustard, the lemon juice, the tarragon, the scallion, and salt to taste and whisk in 3 tablespoons of the cooking liquid and the remaining 1 tablespoon oil. Transfer the chicken to a shallow dish, spoon the vinaigrette over it, and let the chicken cool. Serve the chicken at room temperature. Serves 2. Gourmet May 1992

NOTES

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Chicken Breasts with Tarragon Vinaigrette

1 Whole skinless boneless
 ; halved
1 tb Plus 2 teaspoons vegetable
1 tb Minced fresh tarragon
1/3 c Chicken broth
1/2 ts Dijon-style mustard
1 tb Fresh Lemon Juice
1 tb Minced scallion

In a microwave-safe glass pie plate coat the chicken with 2 teaspoons  of the oil, arrange it with the thickest parts toward the edge of the  plate, and pour the broth over it. Microwave the chicken, its surface  covered with an oiled round of wax paper, at high power (100%) for 4  minutes. Turn the chicken, microwave it, covered with the wax paper,  at high power for 3 minutes, and microwave it at medium power (50%)  for 3 minutes more, or until it is just springy to the touch. Let the  chicken stand for 5 minutes.    While the chicken is standing, in a small bowl whisk together the  mustard, the lemon juice, the tarragon, the scallion, and salt to  taste and whisk in 3 tablespoons of the cooking liquid and the  remaining 1 tablespoon oil. Transfer the chicken to a shallow dish,  spoon the vinaigrette over it, and let the chicken cool. Serve the  chicken at room temperature.    Serves 2.    Gourmet May 1992

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 1 servings

Calories: 16
Calories from Fat: 3 (19%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 336.1mg		12 %
Potassium 108.6mg		3 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16

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