Chicken Thighs with Goat Cheese Sauce and Tarragon

Ingredients

  • 2 tablespoons finely chopped red bell pepper
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped carrot
  • 1 (3-ounce) package goat cheese, softened
  • ¼ cup fat-free, less-sodium chicken broth, divided
  • + 6 more ingredients
    • 1 ½ teaspoons chopped fresh or 1/2 teaspoon dried tarragon
    • 2 cups hot cooked rice
    • 4 (4-ounce) boneless, skinless chicken thighs, halved
    • 1/8 teaspoon black pepper
    • 1 garlic clove, minced
    • 1 teaspoon butter

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 min...

View full recipe at My Recipes

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