Chicken with Béarnaise Sauce

Oxmoor House
The onion and herb-flavored topping is similar to a traditional herb butter. It melts over the hot chicken breast, creating a savory sauce.
4 servings (serving size: 1 chicken breast half and 3/4 cup tomato mixture)


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1/2 cup dry white wine
2 tablespoons finely chopped onion
3/4 teaspoon dried tarragon
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
3 tablespoons yogurt-based
spread (such as Brummel & Brown)


Prep: 2 Minutes
Cook: 16 Minutes

Combine first 3 ingredients in a large nonstick skillet; bring to a boil over medium-high heat. Boil 3 minutes or until liquid is absorbed. Remove from pan, and cool.

. Coat chicken with cooking spray. Sprinkle both sides of chicken with pepper and 1/8 teaspoon salt. Heat pan over medium-high heat; add chicken, and cook 6 minutes on each side or until done.

. Combine onion mixture, yogurt-based spread, and remaining 1/8 teaspoon salt; spoon over chicken. Let stand 1 minute before serving.

Created date

March 2010

Nutritional Information

Calories 226
Fat 5.9 g
Satfat 1.3 g
Protein 39.5 g
Carbohydrate 1.2 g
Cholesterol 99 mg
Iron 1.5 mg
Sodium 328 mg
Caloriesfromfat 23 %
Fiber 0.1 g
Calcium 26 mg