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Chicken Tarragon

Submitted by: Mary on 02/26/2004
2018 views
2.93 avg rating
184 votes
 
 
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Ingredients

8 Skinless boneless chicken breast halves (4 ounces each)
4 Garlic cloves
1 1/2 t Chopped fresh tarragon leaves or 1/2 teaspoon dried
2 T Olive oil
Salt and pepper to taste

8 Large mushrooms caps
12 Pearl onions
1 Can (14 1/2 ounces)chicken broth
1/2 C Dry white wine
1 1/2 t Xanthan gum
Fresh tarragon sprigs, for garnish

Directions

Rinse the chicken and pat dry. Slice the garlic. Chop enough fresh tarragon leaves, if using, to measure 1 1/2 teaspoons.



In a large nonstick skillet, heat the olive oil over medium-high heat until hot. Add the chicken breasts and sprinkle with 1/2 the fresh or dried tarragon. Saute for 5 minutes. Turn, season with salt and pepper and the remaining tarragon, and saute 5 minutes, or until the chicken is cooked through. Remove to a plate and keep warm, loosely covered.



Add the mushrooms, onions, and garlic to the skillet. Cook, turning occasionally, for 3 minutes, or until the mushrooms have browned and the onions are hot throughout. Place the mushrooms and onions on a serving platter.



Add the chicken broth to the skillet, stirring to loosen the garlic and browned-on bits. Bring to a boil.



Meanwhile, in a small bowl, stir the white wine into the xanthan gum until smooth. Whisk into the boiling broth in the skillet and cook, stirring, until the sauce is thickened. Return the chicken to the skillet and cook just until heated through, 1 to 2 minutes. Remove the pan from the heat, and keep warm.



Place the chicken breasts on a serving platter with the mushrooms and onions. Drizzle with a little of the sauce from the pan. Garnish with tarragon sprigs and serve remaining sauce in a bowl to pass.

Servings

4

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Cauliflower that has been riced and steamed and seasoned with salt and pepper is excellent with this meal.
 
 
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