This week's recipe is so yummy but so sinful! It is not a low-cal recipe, so the health concious beware. I'd like to play with it a bit to see if I can lessen the fat content, but I haven't wanted to ruin it. If anyone has any ideas let me know. I served this at a Christmas dinner last year along with some other Christmasy dishes and it was a hit. If you are looking for something rich and super-duper easy, try this. (I don't have any photos of this one. The next time I make it I will take them.)
Chicken Breasts in Tarragon Cream Sauce
4 boneless/skinless chicken breast halves (about 1.5 pounds)
Salt and Pepper
2 tsp olive oil
2 garlic cloves, peeled and crushed
3/4 cup dry white wine (I use pinot grigio)
1 cup heavy cream
2-3 tsp fresh tarragon, coarsely chopped
the juice of 1 lemon
12 oz cooked egg noodles
1. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for about 3 seconds. Carefully place chicken breasts into the pan and cook them for about 1 minute on each side just until they begin to brown slightly. Transfer the still-raw chicken to a plate.
2. Reduce the heat to low. Add the wine to the pan and cook for 30 seconds. Then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes.
3. Transfer the chicken breasts to a serving dish. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed.
4. Add chicken to egg noodles and cover with sauce. Mmmm!
Note: Start the water for the noodles so it is ready when you begin the chicken. Add the noodles when you start the chicken. They will be done at about the same time.
Kelly Kilmer's Classes for 2014
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