"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken in Tarragon Cream Recipe

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This recipe for Chicken in Tarragon Cream, by , is from Rocky Strong Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Rock
Added: Monday, December 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless/boneless chicken breasts - flattened
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. dried tarragon leaves
1 tbsp. butter or margarine
1 cup heavy cream
1 tsp. lemon juice

Directions:
Directions:
Sear both sides of chicken in butter (or margarine) with salt and pepper . Sprinkle with tarragon. Cook briefly on each side. Remove chicken to serving plate. Keep warm in oven. Add cream to pan drippings and bring to a boil. Cook, stirring often (approximately 4 minutes) or until cream has thickened and is reduced to about 2/3 cup. Stir in lemon juice and the remaining 1/4 tsp. salt and pepper. Pour sauce over chicken and serve with rice, pasta or potatoes.

*Sautéed mushrooms work really well with this recipe as well.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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