# Ingredient List:
→ Proteins
01 - 4 boneless, skinless chicken breasts (approximately 5.3 ounces each)
→ Vegetables & Aromatics
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced
→ Sauces & Dairy
04 - ½ cup low-fat Greek yogurt
05 - ½ cup low-sodium chicken broth
06 - 2 teaspoons Dijon mustard
→ Herbs & Seasonings
07 - 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried tarragon)
08 - 1 tablespoon fresh parsley, chopped (optional)
09 - 1 tablespoon lemon juice
10 - ½ teaspoon salt
11 - ½ teaspoon freshly ground black pepper
→ Cooking
12 - 2 teaspoons olive oil
# Directions:
01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Transfer chicken to a plate and loosely cover with foil to keep warm.
03 - Reduce heat to medium. Add finely chopped shallot to the skillet and sauté for 1 to 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Pour in chicken broth and scrape up browned bits from the bottom of the pan. Allow to simmer gently for 2 minutes.
05 - Reduce heat to low. Whisk in Dijon mustard, Greek yogurt, lemon juice, and half of the chopped tarragon, stirring until the sauce is smooth and gently warmed without boiling to avoid curdling.
06 - Return chicken breasts to the skillet, spooning sauce over them. Simmer for 2 to 3 minutes to heat through thoroughly.
07 - Sprinkle remaining tarragon and optional parsley over the chicken before serving.
