🔳We as South-Asians/Desis are not lagging behind in fitness because of our genetics or a lack of motivation. Its because this global fitness boom hardly ever caters to our lifestyle. Only WE know the diet that ranges from burgers to steaks to daal & tikka.
I love what I do because here I am trying to help people how to achieve their fitness goals with everything in OUR culture and in OUR kitchen ⬇️
▪️Chicken Breast, 1 pound (426 g) ▪Table salt, 1 teaspoon (5 g) ▪Shallots, 0.25 cup (40 g)
▪Black Pepper, 1 tsp, ground (2 g) ▪Sour Cream 1/2 Portion (75 g) ▪Tarragon, 1 tbsp, leaves (2 g) ▪chicken broth, 1 cup (196 g) ▪Dijon Mustard, 1 tsp (5 g)
▪Oil 1/2 Tbspn
▪Foil as needed 🔸Instructions/Preparation:
Season chicken on both sides with 1⁄4 teaspoon each salt and pepper. Heat a nonstick pan over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil. Reduce heat to medium. Add 1/2 tpspn oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken..
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