4 oz white or brown button mushrooms, thinly sliced
1 small leek, halved lengthwise and sliced
1/2 cup peeled and julienned carrots
3/4 cup low-sodium chicken broth
1 tbsp fresh lemon juice
1 tsp Dijon mustard
4 tsp chopped fresh tarragon leaves, plus additional for garnish
2 2-oz pieces whole-grain baguette, optional
On a large plate, spread 1/8 cup flour, 1/8 tsp pepper and 1/8 tsp salt. Dredge both sides of chicken in mixture to coat.
In a large skillet, heat 1½ tsp oil on medium-high. Shake off excess flour from chicken and add to skillet. Cook, turning once, until golden brown and cooked through, 4 to 6 minutes per side. Transfer to a clean plate and cover to keep warm a clean plate and cover to keep warm.
Let skillet cool slightly, then wipe out any remaining flour. Return skillet to medium-high heat and add remaining 1½ tsp oil. Add mushrooms, leek and remaining ¼ tsp pepper and 1/8 tsp salt and sauté, stirring frequently, until liquid evaporates and mushrooms are tender and lightly
browned, 6 to 7 minutes. Add carrots and sauté until tender-crisp, 1 to 2 minutes.
Sprinkle remaining 1 tbsp flour over vegetables, stirring constantly until flour is fully incorporated, about 1 minute. Add broth and use a wooden spoon to scrape up any browned bits from bottom of skillet. Bring to a simmer, then reduce heat to medium-low and cook until slightly thickened, about 2 minutes.
To skillet, add lemon juice, mustard and 4 tsp tarragon and stir well to combine. Return chicken and any juices to skillet. Spoon vegetable mixture over chicken and cook until heated through, 1 to
minutes. Garnish with additional tarragon and serve with baguette (if using).
Serving Size: 1 chicken breast and 2/3 cup vegetables
Baking panko-encrusted chicken ensures a delightfully crispy bite and eliminates extra oil from frying. Add flavor, creaminess, and extra protein with our Clean Eating recipe for lemon dill sauce thickened with Greek yogurt.
Boost your mood with this classic Italian dish. Chicken is an excellent source of tryptophan, an essential amino acid that helps your body produce niacin. It also produces serotonin, a hormone linked to relaxation, restfulness, and an overall feeling of well-being.
This classic Italian dish blends salty, buttery and tart flavors in one quick and easy meal. Traditionally, chicken piccata is breaded, but we’ve cut the carbs (and saved you a step!) by simply tossing the seared breasts in a creamy citrus butter sauce.