Recipes

INGREDIENTS:

• 1/2 tsp dried tarragon
• 1/8 tsp cayenne pepper
• 1/4 tsp sea salt
• 1/2 tsp ground black pepper
• 4 boneless, skinless chicken breasts (about 1 lb), rinsed, patted dry and pounded 1/2-inch thick
• 1 tbsp extra-virgin olive oil
• 3 cups fresh broccoli florets
• 1 lemon, quartered

• 1/2 cup low-fat sour cream
• 2 tsp Dijon mustard
• 2 to 3 tsp water, optional
• 2 tsp prepared horseradish
• 1 clove garlic, minced
• 1/2 tsp dried rosemary
• 1/4 tsp sea salt

INSTRUCTIONS:

1. In a small bowl, combine tarragon, cayenne, 1/4 tsp salt and black pepper. Brush chicken with oil and sprinkle with tarragon mixture. Heat grill pan on medium-high. Add chicken and cook for 4 to 5 minutes per side or until no longer pink in center.
2. Meanwhile, pour 2 cups water into a large saucepan. Place a steamer basket in pan, then arrange broccoli in steamer basket. Bring water to boil over high heat. Cover pan tightly and cook broccoli for 3 to 4 minutes or until tender-crisp.
3. In a small bowl, whisk together sauce ingredients. Serve sauce with chicken and broccoli. Squeeze lemon over top as desired.