Lemon Tarragon Yogurt Chicken

July 8, 2013

This is a great summer dinner dish. It would go great with some couscous or rice to soak up the yummy sauce.

You will need:

  • 2 T butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 c chicken stock
  • 1 c dry white wine
  • 6 oz Greek yogurt
  • 1 lemon, juiced
  • 1 t dried tarragon
  • 1 lb chicken breast, cut into 2-inch pieces
  • 1/4 c flour
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil

Then you will…

  1. Melt the butter in a medium saucepan.
  2. Saute the onion and garlic over medium-low heat, stirring occasionally, for about 5-8 minutes.
  3. Add the chicken stock and wine and bring to a simmer. Allow to reduce by half.
  4. Stir in the yogurt, lemon juice and tarragon. Remove from heat.
  5. Combine the flour, salt and pepper in a large ziplock bag. Toss the chicken until coated.
  6. Heat olive oil in a large nonstick skillet. Add the chicken and saute until browned and cooked through, about 5-10 minutes.
  7. Pour the sauce over the chicken, and stir to pick up all the browned bits from the bottom of the pan.
  8. Simmer for about 5 minutes. Serve hot!

20130609 Lemon Tarragon Chicken 02


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