*This recipe is from the Food Network cooking program "30 Minute Meals with Rachel Ray". I ran it through the recipe builder at WW.com, so the points are accurate. The recipe was configured using 4 ounce boneless skinless chicken breasts. Colette

POINTS® value | 7
Servings | 4

Use fresh chopped tarragon if you can find it, if not, use 2 tsp dried tarragon.

Ingredients

28 oz fat-free chicken broth
4 breast uncooked boneless, skinless chicken breast
2 Tbsp all-purpose flour
1 Tbsp Dijon mustard
2 Tbsp fresh tarragon
2 Tbsp butter

Instructions

Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.