Chicken with Béarnaise Sauce

The onion and herb-flavored topping is similar to a traditional herb butter. It melts over the hot chicken breast, creating a savory sauce.

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup tomato mixture)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 5.9g
  • Saturated fat: 1.3g
  • Protein: 39.5g
  • Carbohydrate: 1.2g
  • Cholesterol: 99mg
  • Iron: 1.5mg
  • Sodium: 328mg
  • Calories from fat: 23%
  • Fiber: 0.1g
  • Calcium: 26mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. . 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.
  3. . Combine onion mixture, yogurt-based spread, and remaining 1/8 teaspoon salt; spoon over chicken. Let stand 1 minute before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken with Béarnaise Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy