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.
Ingredients
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 juiceDirections
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
Serves: 4
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Note
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.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
