# What you'll need:
→ 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 - 1/2 cup low-fat Greek yogurt
05 - 1/2 cup low-sodium chicken broth
06 - 2 teaspoons Dijon mustard
→ Herbs & Seasonings
07 - 2 tablespoons chopped fresh tarragon (or 2 teaspoons dried tarragon)
08 - 1 tablespoon chopped fresh parsley (optional)
09 - 1 tablespoon lemon juice
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ Cooking
12 - 2 teaspoons olive oil
# How to make it:
01 - Pat chicken breasts dry and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until golden and thoroughly cooked. Remove and keep warm under foil.
03 - Reduce heat to medium. Sauté chopped shallot in the skillet for 1 to 2 minutes until softened, then add minced garlic and cook for 30 seconds more.
04 - Pour in chicken broth and scrape up browned bits from the skillet bottom. Simmer gently for 2 minutes.
05 - Lower heat to low. Whisk in Dijon mustard, Greek yogurt, lemon juice, and half of the chopped tarragon. Stir continuously until the sauce is smooth and warmed without boiling.
06 - Return chicken to skillet, coat with sauce, and simmer for 2 to 3 minutes until heated through.
07 - Sprinkle remaining tarragon and optional parsley over the chicken just before serving.
