Chicken with Tarragon Sauce

Before Medifast, this was my favorite dish to make.  The creamy sauce has an opulence reminiscent of meals at five-star restaurants.  It's light.  It's delicious.  Not to mention, it takes 10 minutes to make.  

It's important to make the chicken juicy and this is typically difficult to do with boneless chicken breasts.  So, before cooking try to pound the chicken so it will be even in thickness.   Then, cook in medium-high heat.  Do not overcook.  An inside temperature of 170 degrees is sufficient.

For side dish, try steamed asparagus. 

The ingredients are too small  to measure since I made the recipe good for one.  Cook for another person and just double the ingredients to make it easier.

Medifast Lean and Green Recipe 6 oz  boneless chicken
1/16 tsp salt	Condiment #1 (1/8 of recommended)
1/16 tsp pepper	Condiment #1 (1/8 of recommended)
1/2 tbsp olive oil	Healthy fat serving
1/16 cup water
1-1/2 tsp cream substitute	Condiment #1 (3/4 of recommended)
1/2 tbsp dijon mustard	Condiment #2 (1/2 of recommended)
1/8 tbsp tarragon	Condiment #2 (1/8 of recommended)

1. Sprinkle chicken breasts with salt and pepper.  
2. Heat olive oil over medium-high heat and add chicken .  Cook until inside temperature reads 170 degrees about 10 minutes
3. Transfer to a plate when done.
4. Adjust heat to medium.  Pour water, half and half, mustard and tarragon into hot skillet.  Whisk until thickened.
5. Pour sauce over chicken.
6. Serve with vegetables like asparagus.