Tuesday, January 15, 2013

Chicken with Tarragon Cream



Here is another recipe to use up those on sale chicken breasts.  It is using some of the very same ingredients but it a main course.  

2 tbsp. olive oil
4 skinless chicken breasts  (season with salt and pepper)
1 chopped medium onion
3 chopped garlic cloves
1 cup chopped  mushrooms (your choice)
1/3 cup dry white wine (optional)
1/2 cup heavy cream
2 tbsp fresh tarragon, chopped (1 tsp. dried if you can’t get fresh)
Salt and pepper, to taste

Cut the bone and skin off the chicken breast and salt and pepper both sides. Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.

Set the chicken aside. Add the onion to the pan and cook gently.  Sauté for about 5 minutes until the onion is tender.  Add the garlic to the pan and sauté for 1 minute.  Increase the heat and stir in the mushrooms. Stir fry for about 4 to 5 minutes or until the mushrooms begin to color and give off it's liquid.  You can use fresh or canned.  You can also use a medley of mushrooms if you like.  Try portabella, button, porcini, oyster, or what ever you like.  

Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated. Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.  Don’t like or don’t have any tarragon, then use thyme or paprika.   Serve with brown rice.  

Tomorrow I'm sharing the moistest chocolate cake you have ever had.  You will think you have died and gone to heaven.  

Be happy and may God bless you and yours.  

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