Tarragon Chicken

2 1/2 lb (1.2 kg) boneless, skinless chicken breast(s), whole

1/2 cup (125 mL) low-sodium chicken broth

2 tsp (10 mL) olive oil

2 tsp (10 mL) lemon zest

3 tbsp (45 mL) lemon juice

1 tbsp (15 mL) tarragon, minced

4 sprigs tarragon, for garnish

1/2 tsp (2.5 mL) paprika

1/4 tsp (1.25 mL) salt

1/8 tsp (0.5 mL) white pepper, ground

2 tbsp (30 mL) gluten free Dijon mustard

2 oz (60 g) goat cheese, semi-soft, 30% mf

1/2 cup (125 mL) half and half cream

2 tsp (10 mL) cornstarch, gluten free

1/2 tsp (2.5 mL) sugar

1/2 tsp (2.5 mL) honey

2 green onion(s)

1/2 lemon, cut into wedges

1 Heat olive oil over medium high heat in a non-stick pan. Sauté skinless chicken breasts until golden brown. Place in slow cooker.
2 Prepare fresh lemon zest and juice and add to a small bowl. Whisk in the chicken broth, minced fresh tarragon, paprika, salt, white pepper and Dijon mustard. Pour over chicken. Cover and cook on low heat for 4 to 6 hours. The chicken can cook longer if you are away from home.
3 Remove cooked chicken from crock pot and keep warm. Pour cooking liquid into a small saucepan. Bring to a boil and reduce by half. Whisk cornstarch into a bit of the cold cream to make a smooth paste. Add the remainder of the cream and whisk into the sauce and heat until thickened. Add goat cheese and whisk until blended into sauce.
4 Stir in sliced green onions and sugar (or honey) and heat another few minutes.
5 To serve, ladle lemon tarragon sauce over chicken breasts. Garnish with a sprig of fresh tarragon and a lemon wedge.