- 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
- Flatten chicken to 1/4-inch thickness.
- Combine 1/2 t. salt and pepper; sprinkle over chicken.
- 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.
- Add lemon juice to skillet and cook over high heat 30 seconds, stirring to loosen particles from bottom of skillet.
- 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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