Good, solid, classic, easy.
Chicken Thighs with Goat Cheese Sauce and Tarragon
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)
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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
- 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
- Combine 1 tablespoon chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.
- 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.
- Stir in cheese mixture and tarragon until blended. Serve with rice.
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