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Monday, February 27, 2012

Chicken Breast in Tarragon Cream

If you love herbs you will love this. Has great flavor and takes about 10 mins to make. This dish is AMAZING!
Ingredents:
4 Boneless, Skinless Chicken Breast
Salt and Fresh Ground Pepper
2 Teaspoons Extra Virgin Olive Oil
Small Shallot Finely Chopped (about 3 tablespoons)
1/4 Cup Dry Vermouth or Dry White Wine
3/4 Cup Heavy Cream
3 Tablespoons Coarsley Chopped Fresh Tarragon
1 teaspoon Fresh Lemon Juice
Directions:
Heat oil in a large skillet on Med-High. Season Chicken with salt and pepper on both sides. Brown chicken for about 1 min on each side or until just slightly brown. Transfer still raw chicken to a plate.
Lower heat to Low. Add shallot and sit constantly till softened not browned (less then a minute). Add Vermouth and cook for 30 seconds, then add heavy Cream and half the Tarragon.
Return the chicken to the pan and bring to a simmer. Cover and cook till chicken is done (4-6 mins) Check doneness by cutting into thickest part of chicken - there should be no sign of pink or translucence.
Transfer chicken to a warm serving platter or dinner plates. Sauce should be thick enough to coat a spoon. If need be simmer till thick about 1 minute more. Stir in remaining Tarragon, Lemon juice and season with salt and pepper if needed.
Pour sauce over chicken and serve with buttered egg noodles!

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