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Chicken in Tarragon Cream Sauce



4 boneless, skinless chicken breast halves
Lemon Pepper Seasoning
Cooking Spray
2 Shallots, chopped
2 cloves garlic, minced
1 cup chicken broth
1/4 cup light cream
1 Tbs chopped fresh tarragon


Season the chicken with the lemon pepper seasoning.

Spray a skillet with cooking spray and heat over medium heat. Add the chicken and cook until it's well browned on both sides.

Add the shallot and garlic to the skillet and cook until they are tender. Stir in the stock, cream, and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes more or until chicken is cooked through.

Serve over angel hair pasta.







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