Friday, March 13, 2009

Tarragon Cream Chicken

Fresh tarragon is one of our favorite flavors, especially with chicken. I think this recipe may have come from the Southern Living Quick and Easy cookbook, but can't remember!

  • 4 boneless, skinless chicken breast halves
  • 1/2 t. salt
  • 1/2 t. white pepper
  • 3 T. butter
  • 2 T. lemon juice
  • 1 c. whipping cream
  • 1/3 c. minced green onion
  • 2 T. chopped fresh tarragon
  • 1/2 t. minced garlic
  • 1/4 t. salt
  • 1/4 t. white pepper
  1. Flatten chicken to 1/4-inch thickness.
  2. Combine 1/2 t. salt and pepper; sprinkle over chicken.
  3. Melt butter in large non-stick skillet (or cast iron) over medium heat. Add chicken. Cook 5 minutes on each side, or until done. Remove from skillet and keep warm.
  4. Add lemon juice to skillet and cook over high heat 30 seconds, stirring to loosen particles from bottom of skillet.
  5. Add cream and next 5 ingredients; bring to a boil. Cook, stirring constantly, 4 minutes or until slightly thickened. Pour over chicken.
Makes 4 servings

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