# Components:
→ Proteins
01 - 4 boneless, skinless chicken breasts (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 fresh tarragon, chopped (or 2 teaspoons dried)
08 - 1 tablespoon fresh parsley, chopped (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
# Method:
01 - Pat chicken breasts dry and season both sides evenly with salt and 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 fully cooked. Transfer to a plate and loosely cover with foil.
03 - Lower heat to medium. Add chopped shallot to skillet and cook 1 to 2 minutes until softened. Add garlic and cook for 30 seconds, stirring frequently.
04 - Pour in chicken broth, scraping up browned bits with a spatula. Simmer for 2 minutes to concentrate flavors.
05 - Reduce heat to low. Whisk in Dijon mustard, Greek yogurt, lemon juice, and half of the tarragon until smooth and gently warmed. Avoid boiling to prevent curdling.
06 - Return chicken to skillet, coat with sauce, and simmer for 2 to 3 minutes until heated through.
07 - Sprinkle remaining tarragon and parsley over chicken before serving.
