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Chicken Thighs with Goat Cheese Sauce and Tarragon

Yield 4 servings (serving size: 2 chicken pieces, 1/4 cup sauce, and 1/2 cup rice)
If you have an adventurous palate, you'll love this bold pairing of tart goat cheese and anise-flavored tarragon.

Ingredients

  • 1/4 cup fat-free, less-sodium chicken broth, divided
  • 1 (3-ounce) package goat cheese, softened
  • 4 (4-ounce) boneless, skinless chicken thighs, halved
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon butter
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped red bell pepper
  • 1 garlic clove, minced
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
  • 2 cups hot cooked rice

Nutrition Information

  • calories 319
  • caloriesfromfat 28 %
  • fat 10 g
  • satfat 4.9 g
  • monofat 2.6 g
  • polyfat 1.3 g
  • protein 27.7 g
  • carbohydrate 27.1 g
  • fiber 0.8 g
  • cholesterol 116 mg
  • iron 2.3 mg
  • sodium 526 mg
  • calcium 133 mg

How to Make It

  1. Combine 1 tablespoon chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.

  2. Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 tablespoons broth; cover, reduce heat, and simmer 15 minutes or until chicken is done.

  3. Stir in cheese mixture and tarragon until blended. Serve with rice.