Serving Size:  4  

   2   whole   chicken breast, no skin, no bone -- cut in halves
|   1    cup   fat-free liquid non-dairy creamer
   1   teaspoon    chicken bouillon -- granules
     1/4  cup   dry white wine
   4    teaspoons   Dijon mustard
     1/2  teaspoon   dried basil
     1/2  teaspoon    dried tarragon
     1/8  teaspoon   pepper
   2    tablespoons   cornstarch
   2    tablespoons  water
  salt to taste
   1    tablespoon  fresh tarragon


In a skillet coated with a non-stick spray, cook the chicken on both sides until brown and done; cook on a medium heat to prevent scorching. While the chicken is cooking, place the rest of the ingredients in a sauce pot except for the tarragon, cornstarch and water.  Blend well and heat to near boiling.  Mix the cornstarch and water; make a paste; blend into the sauce and thicken. When the chicken is done, put onto plates and spoon the sauce on top.  Sprinkle with fresh tarragon.  



Serving Ideas : Serve with roasted Parmesan potatoes and steamed pea pods

Notes :   This is one divine tasting recipe...elegant, rich, and creamy!    


Per Serving:  Calories: 212.3;  Fat: 2.2g;  Protein: 27.1g;  Carbs: 4.9g;  Cholest: 73mg;  Sodium: 343mg

There is nothing in this world that is unreachable.  You just have to reach far enough.