Lunch: Chicken Breasts with Tarragon Sauce

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Breasts with Tarragon Sauce

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 large shallots
olive or salad oil
4 medium chicken breast halves
1 tsp. salt
1/2 tsp. dried tarragon
all-purpose flour
1 cube chicken-flavor bouillon

Instructions

Thinly slice shallots. In nonstick 12-inch skillet over medium heat, in 2 teaspoons hot olive or salad oil, cook shallots until tender and lightly browned. With slotted spoon, remove shallots to bowl.
Remove skin from chicken breasts. On waxed paper, mix salt, tarragon, and 3 tablespoons flour; use to coat chicken breasts. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken until golden brown, turning once. Reduce heat to medium-low; cover and continue cooking about 10 minutes or until juices run clear when chicken is pierced with tip of knife. Place chicken on 4 dinner plates.
In cup, mix 2 tablespoons flour with 11/2 cups water. Add flour mixture, bouillon, and sautéed shallots to skillet; over high heat, heat to boiling, stirring to loosen any brown bits from bottom of skillet. Boil 1 minute. Pour sauce over chicken.

Share Chicken Breasts with Tarragon Sauce