See more
Chicken with Béarnaise Sauce

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.

Oxmoor House JANUARY 2008

  • Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup tomato mixture)
  • Cook time:16 Minutes
  • Prep time:2 Minutes


  • 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)


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.

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

Go to full version of

Chicken with Béarnaise Sauce recipe