Monday, June 16, 2014

CREAMY TARRAGON CHICKEN #ManicMonday







































When I am running low on food in my house, I usually take out whatever I have left and quickly scan my ingredients and see what I can do with it. There was one time I had a handful of fresh tarragon, chicken breasts and cream, so I decided to do my own spin on a French classic. The liquid seasoning really makes a difference so don't skip that ingredient! This is a super easy and delicious recipe that will definitely make it to your “Comfort Food” list. If Tarragon is not available, I usually replace it with sage and add some onions. My daughter loves this so I make it at least a couple times a month. It's great with rice, but also try it with pasta or crusty bread to sop up all that sauce.

 Preparation Time:10 minutes
Cooking Time:10 minutes
Serving Size: 3 people

Ingredients: 500 grams boneless, skinless chicken breast, cubed
Handful of tarragon, divided into 2 ½ cup
all-purpose cream
Liquid Seasoning, to taste (I like Knorr!)
Pinch of Pepper
1 tbs Olive Oil, for frying
2 tbs garlic, minced

Preparation:
• Saute garlic on medium heat for a minute and add cubed chicken breast. Cook for about 5 minutes or until chicken is ½ cooked.
•Add pepper, half your tarragon leaves, and a few dashes of liquid seasoning. Continue cooking until chicken is cooked through.
• Add cream and cook for another few minutes. Adjust taste by adding liquid seasoning if needed. •Before serving, add remaining tarragon leaves on top.
•Serve with hot rice, bread or pasta.

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