Tarragon Chicken With Peas
I’m experiencing an incredible burst of spring fever – the warm weather combined with my gardens bursting with blooms has done me in! My tarragon is a full 5 inches high already, so I’m going to make this dish for dinner. You can add the peas to this dish for some added vegetables or just make the chicken with the flavorful tarragon cream sauce. I like it served over a very hearty rice like this Minnesota wild rice. This recipe originally appeared in the May, 2006 issue of Buzz in the ‘burbs that featured recipes with 5 or less ingredients (not including oil, salt or pepper), so you know it’s an easy weeknight dinner!
Total Steps
6
Ingredients
7
Tools Needed
1
Related Article
http://cookingwithmichele.com/2009/03/tarragon-chicken/Ingredients
- 3 tablespoons extra virgin olive oil
- 4 boneless chicken breasts
- salt and pepper
- 1 cup chicken stock
- 1 cup heavy cream
- 2 tablespoons minced fresh tarragon
- 1 cup thawed baby peas(optional)
Instructions
Step 1
<a href="/XZFHRHHF">Heat </a>a large <a href="/MYJ2HRB7">skillet </a>over medium high <a href="/XZFHRHHF">heat </a>and add olive oil.
Step 2
<a href="/H7TNTGFZ">Season </a>the chicken liberally with <a href="/DPSVTKVY">salt </a>and pepper, then <a href="/CV6SZLKG">sear </a>until golden <a href="/D434P8MH">brown,</a> about 5 minutes per side.
Step 3
Combine chicken stock and <a href="/R3P5MM3Z">cream </a>and add to chicken, scraping up any <a href="/D434P8MH">browned </a>bits from the bottom of the pan.
Step 4
Bring to a <a href="/W7VKDJHH">boil,</a> and then <a href="/H3TYV2MZ">reduce </a>to <a href="/GFSF4J5F">simmer </a>and cook until chicken is cooked through and sauce is <a href="/LXP6HLBF">thickened,</a> about 5-10 minutes.
Step 5
Gently <a href="/DRM2WPZ4">stir </a>in tarragon and peas, cover, and cook for 1 minute to <a href="/XZFHRHHF">heat </a>up peas.
Step 6
<a href="/H7TNTGFZ">Season </a>with <a href="/DPSVTKVY">salt </a>and pepper and <a href="/Y6MVNCHX">serve </a><a href="/3JDX2Q84">sliced </a>chicken over rice for an easy and elegant entrée.