Chicken Tarragon with RiceIngredients:
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
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 VeggiesIngredients:
3 Tbsp Butter
2 Garlic Cloves (Minced)
2 Carrots (Peeled & Chopped)
1 Zucchini (Peeled & Chopped)
2 Leek leaves (Chopped)
1/2 Cup Mushrooms (Chopped)
3 Leaved Fresh Basil (Minced)
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 ButterIngredients:
8 Tbsp Butter (1 Stick softened)
2 Tbsp Honey
1 1/2 Tbsp Powdered Sugar
1 Tbsp Heavy Cream
1 tsp Cinnamon
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!|
|Serve & Enjoy!|