# 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 fresh tarragon, chopped (or 2 teaspoons dried tarragon)
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 freshly ground black pepper.
02 - Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove chicken and cover loosely with foil.
03 - Reduce heat to medium. Add finely chopped shallot to the skillet and sauté for 1 to 2 minutes until softened. Add minced garlic and cook for 30 seconds more, stirring constantly.
04 - Pour in the chicken broth and scrape the skillet's browned bits to deglaze. Allow to simmer gently for 2 minutes.
05 - Lower heat to low. Whisk in Dijon mustard, low-fat Greek yogurt, lemon juice, and half of the fresh tarragon. Stir continuously until sauce is smooth and warmed without boiling to avoid curdling.
06 - Return chicken breasts to the skillet, coating them with sauce. Simmer gently for 2 to 3 minutes to heat through.
07 - Sprinkle remaining tarragon and optionally fresh parsley over the chicken before serving.
