Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat olive oil over medium high heat in a non-stick pan. Sauté skinless chicken breasts until golden brown. Place in slow cooker.
Prepare fresh lemon zest and juice and add to a small bowl. Whisk in the chicken broth, minced fresh tarragon, paprika, salt, white pepper and Dijon mustard. Pour over chicken. Cover and cook on low heat for 4 to 6 hours. The chicken can cook longer if you are away from home.
Remove cooked chicken from crock pot and keep warm. Pour cooking liquid into a small saucepan. Bring to a boil and reduce by half. Whisk cornstarch into a bit of the cold cream to make a smooth paste. Add the remainder of the cream and whisk into the sauce and heat until thickened. Add goat cheese and whisk until blended into sauce.
Stir in sliced green onions and sugar (or honey) and heat another few minutes.
To serve, ladle lemon tarragon sauce over chicken breasts. Garnish with a sprig of fresh tarragon and a lemon wedge.
Bone-in chicken pieces take longer to cook and can be a better choice if you are away all day. The gluten free recipe requires gluten free versions of cornstarch and Dijon mustard.
|Per 395 g serving||Amount|
|Saturated Fat||7 g|
|Per 395 g serving||% Daily Value|