Saturday, August 31, 2013

Tarragon Chicken Recipe

A delicious standby, which never disappoints.

6 Chicken Tenderloins
Alpine Touch
2 Tbsp Tarragon 
3/4 Cup Dry White Wine 
1 Cup Chicken Stock
1 Garlic Clove, Finely Chopped
3/4 Cup Heavy Cream

Season the chicken with some Alpine Touch (Salt & Pepper) and Tarragon and place in a heavy bottom skillet.  Pour in the wine and the chicken stock.  Add the garlic and 1 Tbsp of the Tarragon.  Bring to a boil and reduce the heat, cook for 10 minutes or until the chicken is tender and cooked thoroughly.   
Remove the chicken and store in the microwave on a plate to keep warm.  Bring the remaining sauce to a boil and cook for 12-15 minutes or until reduced by about two-thirds.
Stir in the cream and return to a boil.  Cook until reduced by half.  Stir in the remaining tarragon.  I suggest serving over rice and spooning the sauce over the top.  I like to return the chicken tot he sauce to help lock moisture in before serving.  Enjoy!

Season the chicken
Add the wine and chicken stock
Add the tarragon and bring to a boil
Cook for 10 minutes after boiling.
Remove the chicken and boil for 12-15 minutes
Return the chicken to the sauce
Serve over rice with sauce spooned over. 

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