Cremiges Estragon-Hähnchen

Zutaten

• 4 medium skinless chicken breasts (approx. 130g each)
• 2 medium onions (peeled and thinly sliced)
• 2 garlic cloves (peeled and crushed)
• 300 g white mushrooms (thinly sliced)
• 1 chicken stock cube
• 400 ml boiling water
• 1 tbsp Dijon mustard
• 2 tbsp fresh tarragon leaves (stalks removed, finely chopped)
• 180 g reduced fat cream cheese
• salt and black pepper (to taste)
• low-calorie cooking spray
• a few fresh tarragon leaves (to garnish (optional))

Zubereitung

1. 1

   Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook gently for 5 minutes, until softened a little.

2. 2

   Add the chicken breasts and cook for 2-3 minutes on each side, until lightly browned.

3. 3

   Add the mushrooms and cook for 5 minutes until the juices have been released.

4. 4

   Stir the mustard and stock cube into the boiling water and stir until dissolved. Add to the frying pan. Stir well, then simmer, uncovered, over a medium heat for 10 minutes.

5. 5

   Turn the chicken breasts over, stir in the fresh tarragon and loosely cover with a lid or kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout.Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.

6. 6

   Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer, uncovered, for a little longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.

7. 7

   Taste and season with salt and black pepper, if needed.Garnish with a few fresh tarragon leaves (optional) and serve with an accompaniment of your choice.