Chicken Tarragon with Rice
Ingredients:4 Chicken breasts
Seasoning (Mediterranean Sea Salt, Tarragon, Basil)
3/4 Cup Viognier
1 1/4 Cup Chicken Stock
1 Garlic Clove (Minced)
1 Tbsp dried Tarragon
3/4 Cup Heavy Cream
Directions:
Season the chicken 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!
Garlic, Basil Butter Veggies
Ingredients:3 Tbsp Butter
2 Garlic Cloves (Minced)
2 Carrots (Peeled & Chopped)
1 Zucchini (Peeled & Chopped)
2 Leek leaves (Chopped)
4-5 Radishes(Chopped)
1/2 Cup Mushrooms (Chopped)
3 Leaved Fresh Basil (Minced)
Directions:
Melt the butter and add the garlic until crispy. Add the remaining ingredients and saute' for about 5-10 minutes until softened. Serve & Enjoy!
Cinnamon Honey Butter
Ingredients:8 Tbsp Butter (1 Stick softened)
2 Tbsp Honey
1 1/2 Tbsp Powdered Sugar
1 Tbsp Heavy Cream
1 tsp Cinnamon
Directions:
Add all ingredients together and mix with a hand mixer until smooth.
 |
| Season the chicken and add to the skillet |
 |
| Add the wine & chicken stock |
 |
| Add the garlic & Tarragon |
 |
| Remove the chicken and boil the remaining liquid |
 |
| Add the veggies to the garlic butter sauce |
 |
| Add the cream to the tarragon sauce |
 |
| Continue to saute' and thicken the sauce |
 |
| Return the chicken to the sauce |
 |
| Add all of the butter ingredients to the bowl |
 |
| Liam licking off a beater! |
 |
| Whipped butter |
 |
| Serve & Enjoy! |
No comments:
Post a Comment