I am a big fan of tarragon. I just rediscovered this recipe which is creamy and appeals to adults and children alike. The recipe in its original form is available at Chatelaine online if you want the fullfat version. I have lightened it up a bit.
I recently realized that this blog allows me to find all of my favourite recipes quickly when I am not at home with my cookbooks, so expect to see in increase in activity!
Creamy Tarragon Chicken
1 tsp butter
4 skinless, boneless chicken breast halves
1/2 c chicken broth
8 oz light spreadable cream cheese, at room temperature
generous pinches of dried tarragon, salt and pepper
Melt butter in a large, non-stick frypan over medium heat. Add chicken breasts and cook until golden, 5-6 minutes per side. Remove to a plate. Add chicken broth and cream cheese. Stir until cheese melts and sauce is smooth, approximately 2-3 minutes. Return chicken to pan and sprinkle with tarragon, salt and pepper. Reduce heat to medium-low and simmer, uncovered, stirring and turning occasionally, 6-8 minutes.
No comments:
Post a Comment