March 16, 2009 | Meat & Poultry
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!Tarragon Chicken with Peas
Serves 4Fresh tarragon, with its slightly licorice flavor, is a wonderful herb to use in spring dishes and used in this creamy sauce is a perfect complement to the chicken.
4 boneless chicken breasts
1 cup chicken stock
1 cup heavy cream
2 tablespoons minced fresh tarragon
1 cup thawed baby peasHeat a large skillet over medium high heat and add about 3 tablespoons of extra virgin olive oil. Season the chicken liberally with salt and pepper, then sear until golden brown, about 5 minutes per side. Combine chicken stock cream and add to chicken, scraping up any browned bits from the bottom of the pan. Bring to a boil, and then reduce to simmer and cook until chicken is cooked through and sauce is thickened, about 5-10 minutes. Gently stir in tarragon and peas, cover, and cook for 1 minute to heat up peas. Season with salt and pepper and serve sliced chicken over rice for an easy and elegant entrée.
