July 26, 2007 Tarragon Chicken

Easy Tastebud Delights

7.26 Edition (July 26, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you.

When I saw this recipe it looked like something I would like to try so I figured I would share it with the group. Enjoy!

Tarragon Chicken
Serves 4

4 chicken breasts, sliced finely
2 tsp. olive oil
2 red onions, finely chopped
1 cup chicken stock
1 cup white wine
2 tsp. dried tarragon
4 oz. table cream double cream

Halve each chicken breast width ways and then slice length ways. Brown in hot olive oil in a large frying pan and add the onions and tarragon cooking for another 2 - 3 minutes until the onions begin to soften.

Add the stock and white wine to deglaze the pan and bring to a boil. Turn down the heat to a high simmer and reduce until about half the volume has evaporated. Add the cream, thoroughly warm through and pour over individual beds of fresh fettuccine in 4 bowls.

Serve with a fresh green salad with a garnish of tomatoes and a mustard dresing sauce.

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