See original recipe: http://www.laaloosh.com/2012/...
Pour broth into crock pot. In a small bowl, combine mustard, shallot, garlic and salt & pepper. Rub chicken breasts with this mixture and place into crock pot. And then add in carrots. Sprinkle ½ of the tarragon over chicken and carrots. Cover and cook on low for 5-6 hours. Transfer chicken to a separate plate, and pour crock pot juices into a medium sized sauce pan, and bring to a simmer over high heat. In a small bowl, combine cornstarch and half &half. Whisk the mixture into the saucepan, and stir constantly until sauce is thickened and velvety – about 3-5 minutes. Pour sauce over chicken, and top with remaining fresh tarragon.
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|Serving Size: 1 Numberofservings(y|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.9mg||0 %|
|Sodium 480.1mg||17 %|
|Potassium 266.7mg||7 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.3g|
|Protein 2.6g||4 %|
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Calories per serving: 62
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