# Components:
→ Proteins
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
→ Vegetables & Aromatics
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced
→ Sauces & Dairy
04 - ½ cup low-fat Greek yogurt
05 - ½ cup low-sodium chicken broth
06 - 2 teaspoons Dijon mustard
→ Herbs & Seasonings
07 - 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried)
08 - 1 tablespoon fresh parsley, chopped (optional)
09 - 1 tablespoon lemon juice
10 - ½ teaspoon salt
11 - ½ teaspoon freshly ground black pepper
→ Cooking
12 - 2 teaspoons olive oil
# Directions:
01 - Pat chicken breasts dry and season both sides with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through. Remove and cover loosely with foil.
03 - Lower heat to medium, add chopped shallot to skillet and sauté 1 to 2 minutes until softened. Add garlic and cook for 30 seconds.
04 - Pour in chicken broth, scraping browned bits from the skillet. Simmer for 2 minutes.
05 - Reduce heat to low. Whisk in Dijon mustard, Greek yogurt, lemon juice, and half the chopped tarragon. Stir gently until smooth and warmed; avoid boiling.
06 - Return chicken to skillet, coat with sauce, and simmer for 2 to 3 minutes to heat through.
07 - Sprinkle with remaining tarragon and parsley before serving.
