# Ingredients:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
→ Vegetables & Aromatics
02 - 1 small shallot, finely chopped
03 - 2 cloves garlic, minced
→ Sauces & Dairy
04 - ½ cup low-fat Greek yogurt
05 - ½ cup low-sodium chicken broth
06 - 2 tsp Dijon mustard
→ Herbs & Seasonings
07 - 2 tbsp fresh tarragon, chopped (or 2 tsp dried)
08 - 1 tbsp fresh parsley, chopped (optional)
09 - 1 tbsp lemon juice
10 - ½ tsp salt
11 - ½ tsp freshly ground black pepper
→ Cooking Fats
12 - 2 tsp olive oil
# Directions:
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 breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and loosely cover with foil.
03 - Reduce heat to medium. Add chopped shallot to the skillet and sauté for 1 to 2 minutes until softened. Add garlic and cook for an additional 30 seconds.
04 - Pour in chicken broth and scrape browned bits from the bottom of the pan. Simmer for 2 minutes to concentrate flavor.
05 - Lower heat to low. Whisk in Dijon mustard, Greek yogurt, lemon juice, and half the chopped tarragon. Stir gently until smooth and warmed through, avoiding boiling to prevent curdling.
06 - Return chicken breasts to the skillet, coat with sauce, and simmer for 2 to 3 minutes until heated fully.
07 - Sprinkle remaining tarragon and parsley over the top just before serving.
