- 650 g boneless and skinless chicken breasts
- 1 jar (720 ml) of vegetable spread
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 stalk celery, thinly sliced (about 1 cup)
- 1 cup grated Mozzarella cheese
- vegetable oil
- 1 tablespoon butter
- 2 tablespoons dried tarragon, plus more for garnish
- 1 tablespoon lemon juice
- 1/2 teaspoon turmeric powder
- salt and pepper to taste
- Mashed Potato for serving, optional
Season chicken breasts with salt and pepper on both sides.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5 minutes per side, or until a nice golden and juices run clear. Transfer chicken to a plate.
Add 1-tablespoon oil and butter to the same skillet, and heat over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and celery, and sauté for 5 minutes.
Add the turmeric and tarragon, stir well and cook for 1 minutes.
Add the vegetable spread and lemon juice, and cook for 5 minutes. Set the sauce aside.
Preheat oven to 375°F.
Spread half of the sauce into a baking dish. Arrange the chicken breasts on top and spread the remaining sauce evenly over the chicken breasts.
Sprinkle the mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 30-35 minutes or or until chicken is cooked through and cheese is melted.
Remove from oven and sprinkle with tarragon. Serve over Mashed Potato or cooked rice.