Tarragon is a fresh herb whose narrow, soft leaves add delicate anise flavor to the light cream sauce served with this chicken. It's great for all seasons, but adds a perfect counterpoint to the fall flavors found in the miso-roasted carrots and pearl onions. With so much umami goodness on one plate, you won't believe such a delicious and satisfying meal is also low in calories and carbs.
Stem and coarsely chop tarragon. Peel, trim, and cut carrots into ½" diagonal slices. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Start the Carrots
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add carrots and pearl onions to hot pan and cook until vegetables begin to brown, 3-4 minutes. Whisk together miso, sugar, and ⅓ cup water in a small bowl.
Finish the Carrots
Add miso-sugar mixture to pan, cover, and reduce heat to medium. Cook until carrots are tender, 4-6 minutes. Remove cover, raise heat to high, and cook, stirring frequently, until liquid reduces to a sticky glaze, 2-3 minutes. Sprinkle with half the tarragon (reserve remaining for sauce). Cover and set aside. While carrots cook, start chicken.
Cook the Chicken
Heat 2 tsp. olive oil in another medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove to plate, cover loosely with foil, and rest 5 minutes. Discard excess fat from pan and reserve; no need to wipe clean.
Make the Tarragon Sauce
Return pan used to cook chicken to medium-high heat. Add evaporated milk and 1 tsp. tarragon to pan. Bring to a simmer and cook, stirring often, until thickened enough to coat the back of a spoon, 2-3 minutes. Season with a pinch of salt and pepper. Taste, and add more tarragon if desired.
Plate the Dish
Spoon sauce on plate and serve chicken over sauce. Arrange carrots and pearl onions next to chicken.