Vinegar (Tarragon) Chicken Recipe

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Vinegar (Tarragon) Chicken
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Ingredients
13
Count
Nutrition
2114
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Season chicken with salt and pepper and lightly coat with flour.
  2. Put water on to boil for pasta.
  3. Meanwhile, in a large skillet over medium high heat, add olive oil.
  4. Add chicken and cook until golden brown.
  5. Remove chicken from skillet; tent to keep warm.
  6. Reduce heat to medium.
  7. In the same skillet, melt the butter.
  8. Add the leeks and mushrooms and saute until softened.
  9. Add vinegar and reduce by three-fourths.
  10. Add cream and tomatoes and cook until thickened.
  11. Add half the basil and all the cheese; reduce heat to keep warm.
  12. Cook pasta according to package directions.
  13. Add pasta to cream sauce and toss with sauce.
  14. Garnish with remaining basil.
  15. Serve chicken breasts alongside pasta.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2114.39 Kcal (8853 kJ)
Calories from fat 835.78 Kcal
% Daily Value*
Total Fat 92.86g 143%
Cholesterol 375.44mg 125%
Sodium 841.64mg 35%
Potassium 886.76mg 19%
Total Carbs 265.49g 88%
Sugars 150.45g 602%
Dietary Fiber 13.92g 56%
Protein 73.78g 148%
Vitamin C 7.8mg 13%
Iron 7.8mg 43%
Calcium 237mg 24%
Amount Per 100 g
Calories 430.29 Kcal (1802 kJ)
Calories from fat 170.08 Kcal
% Daily Value*
Total Fat 18.9g 143%
Cholesterol 76.4mg 125%
Sodium 171.28mg 35%
Potassium 180.46mg 19%
Total Carbs 54.03g 88%
Sugars 30.62g 602%
Dietary Fiber 2.83g 56%
Protein 15.01g 148%
Vitamin C 1.6mg 13%
Iron 1.6mg 43%
Calcium 48.2mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.2
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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