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 4

Fresh 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 peas

Heat 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.