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Creamy Chicken Tarragon

This is from a cook book called Quick Short Chicken Recipes and is one of the first recipes I cooked when I first moved to the US. It is delicious and fast. I generally use one large boneless chicken breast for two people, but keep the other ingredients the same as the sauce is really good.


 4 chicken breast filets (chicken tenders work) cut into 1/2 inch slices
 2 Tablespoons vegetable oil
 1 Tablespoon chopped tarragon
 1 cup cream
 1 Tablespoon lemon juice


Lightly season chicken with salt and pepper. Heat pan over medium high heat, add oil and swirl to coat the pan. Add chicken in batches and cook over medium heat removing them as they cook to a warmed plate. Return all chicken pieces to the pan and stir through the tarragon. Add the cream and bring to a boil for 3 minutes or until the sauce has thickened. Add the lemon juice and serve.

Serves: 4
Chicken Tarragon Cream Lemon_Juice Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

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