Tomato Cream Chicken

(You've probably noticed but I use small plates a lot. Then I can fill up my whole plate without feeling guilty about how much food I'm eating.)

This is one of my favorite recipes, but because I don't like to eat a lot of meat I don't have it often. When I do, I like it with a cup of steamed broccoli sprinkled with 1 or 2 tbsp Parmesan cheese. Such a yummy, filling, healthy dinner!

8 ounces boneless skinless chicken breast
dash or two salt
dash or two pepper
dash or two garlic powder
1 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tsp dried tarragon
1/2 cup chicken broth
2 tbsp balsamic vinegar (optional: I generally love balsamic vinegar, but I don't like it in this)
2 tbsp heavy cream

Salt and pepper chicken breast halves to taste. Heat olive oil in skillet and brown chicken breasts on both sides, until cooked through. Remove from skillet and keep warm. Add tomato paste and tarragon to skillet. Cook briefly, stirring constantly. Whisk in chicken broth and balsamic vinegar (if using) and cook until thickened. Stir in cream and reheat to simmering. Slice chicken breasts and fan out slices on dinner plates. Drizzle sliced chicken with sauce.

Makes 2 servings

Calories 259
Fat 13.0g
Sodium 330mg
Carbs 6g
Fiber 0.3g
Protein 29g