Creamy Tarragon Chicken & Green Beans

Tarragon Chicken & Green Beans 1 copyHere you go, another unique and flavorful way to serve up wholesome chicken breast and veggies! What stands out about this dish is the savory flavor of fresh tarragon and the creaminess of the sauce. I served it up on a big bed of Kale and Tomato Cauliflower Rice for a quick, healthy family dinner. Enjoy!

Creamy Tarragon Chicken & Green Beans
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 4

  • ¼ pound green beans, stemmed and halved
  • 2 Tablespoons olive oil
  • 2 boneless, skinless chicken breasts
  • 3 large shallots, minced
  • 3 garlic cloves, minced
  • ½ cup white wine (dry)
  • ¾ cup chicken broth
  • ¼ cup coconut cream
  • ¼ cup fresh tarragon, minced
  • 2 Tablespoons Diijon mustard
  • Cauliflower rice to serve over

  1. In a saucepan bring 2 inches of water to boil. Add the green beans and cook until tender, about 3 minutes. Drain and set aside.
  2. On a grill pan, heat 1 Tablespoon of olive oil over medium-high. Rinse the chicken breasts and pat dry. Season both sides with sea salt and black pepper. Place the chicken breast in the heated grill pan and cook, turning once, until golden and cooked through. Transfer to a plate and once cooled cut into bite-sized pieces.
  3. In a large skillet, heat the remaining Tablespoon of olive oil over medium-high. Add the shallots and garlic. After 3 minutes add the wine. After 3 minutes add the chicken broth, coconut cream, tarragon and dijon. Season with salt and pepper.
  4. Add the green beans and chicken pieces to the sauce. Mix well and serve over cauliflower rice. Enjoy!

Calories: 248     Fat: 11 g     Carbohydrates: 8 g     Sodium: 442 mg     Fiber: 2 g     Protein: 23 g    

creamy chicken tarragon and cauliflower rice recipe


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