Tarragon Chicken
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.

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.
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