1\/4 C. fat-free, less-sodium chicken broth, divided
\n1 (3-oz.) package goat cheese, softened
\n4 (4-oz.) boneless, skinless chicken thighs, halved
\n1\/4 tsp. salt
\n1\/8 tsp. black pepper
\n1 tsp. butter
\n2 T. finely chopped onion
\n2 T. finely chopped celery
\n2 T. finely chopped carrot
\n2 T. finely chopped red bell pepper
\n1 garlic clove, minced
\n1 1\/2 tsp. chopped fresh or 1\/2 tsp. dried tarragon
\n2 C. hot cooked rice<\/p>\n
Combine 1 T. chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; saut\u00e9 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 T. broth; cover, reduce heat, and simmer 15 minutes or until chicken is done. Stir in cheese mixture and tarragon until blended. Serve with rice.<\/p>\n
Yield: 4 servings
\nCalories: 319
\nFat: 10g
\nFiber: .8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. fat-free, less-sodium chicken broth, divided 1 (3-oz.) package goat cheese, softened 4 (4-oz.) boneless, skinless chicken thighs, halved 1\/4 tsp. salt 1\/8 tsp. black pepper 1 tsp. butter 2 T. finely chopped onion 2 T. finely chopped celery 2 T. finely chopped carrot 2 T. finely chopped red bell pepper 1 garlic clove, minced 1 1\/2 tsp. chopped fresh or 1\/2 tsp. dried tarragon 2 C. hot cooked rice Combine 1 T. chicken broth and cheese in a…<\/p>\n