Chicken Thighs with Goat Cheese Sauce and Tarragon

Photo: PetiteGourmet

If you have an adventurous palate, you'll love this bold pairing of tart goat cheese and anise-flavored tarragon.

Yield: 4 servings (serving size: 2 chicken pieces, 1/4 cup sauce, and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 28%
  • Fat: 10g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 27.7g
  • Carbohydrate: 27.1g
  • Fiber: 0.8g
  • Cholesterol: 116mg
  • Iron: 2.3mg
  • Sodium: 526mg
  • Calcium: 133mg

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

Preparation

  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.
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