Chicken with Béarnaise Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 teaspoon tarragon dried
• 0.5 cup cooking wine dry white
• 4 servings spread such as Brummel & Brown
• 2 tablespoons onion finely chopped
• 0.3 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 3 tablespoons yogurt-based 

Equipment

• frying pan

Directions

1. Combine first 3 ingredients in a large nonstick skillet; bring to a boil over medium-high heat. Boil 3 minutes or until liquid is absorbed.
2. Remove from pan, and cool.
3. . Coat chicken with cooking spray.
4. Sprinkle both sides of chicken with pepper and 1/8 teaspoon salt.
5. Heat pan over medium-high heat; add chicken, and cook 6 minutes on each side or until done.
6. Combine onion mixture, yogurt-based spread, and remaining 1/8 teaspoon salt; spoon over chicken.
7. Let stand 1 minute before serving.