Chicken in Tarragon Cream Sauce

Chicken in Tarragon Cream Sauce
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

4 skinless, boneless chicken breast halves (about 1 pound)
Lemon pepper seasoning
Vegetable cooking spray
2 shallots, chopped (about 1/2 cup)
2 cloves garlic, minced
1 cup Swanson Chicken Stock
1/4 cup light cream
1 tablespoon chopped fresh tarragon leaves

1. Season the chicken with the lemon pepper seasoning.

2. Spray a 12-inch nonstick skillet with the cooking spray and heat for
1 minute over medium-high heat. Add the chicken and cook until it's well
browned on both sides.

3. Add the shallots and garlic to the skillet and cook until they're
tender. Stir in the stock, cream and tarragon and heat to a boil.
Reduce the heat to low. Cover and cook for 5 minutes or until the
chicken is cooked through.

Makes: 4 servings (1 chicken breast per serving).

Kitchen Clip
If fresh tarragon isn't available, substitute dried tarragon,adding
just 1 teaspoon to the skillet along with the shallots and garlic.