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Chicken with Tarragon and Cream Sauce

Chicken with Tarragon and Cream SauceBeloved is home, and is the poor man tired.  I thought he was going to cry with relief when I reminded him we had a 3-day weekend this week, and he wasn’t in any shape to get up when The Young One and I did at 5:45 a.m. this morning, so I left him in bed.  I got the boy off to school and came into the office, and as of this writing, approximately 9:00 a.m., I still have not heard from him.

Which is a good thing.

We’re going to send out the summer with a bang this weekend and do lots and lots of barbecuing – ribs one day, hamburgers another, perhaps a smoked turkey breast yet another – but I’m making this tonight.  It’s simple, quick and delicious and is excellent with homemade noodles (which I am also making).  If you don’t feel like filleting and pounding the chicken breasts thin, turkey cutlets work very well, too.

Chicken with Tarragon and Cream Sauce

serves 6 – 8

2 pounds boneless skinless chicken breast, filleted and pounded thin

2 tablespoons vegetable oil

1 tablespoon butter

1 can low sodium chicken broth

1/4 cup fresh tarragon (or 2 tablespoons dried)

salt, to taste

freshly ground black pepper, to taste

1 large shallot, chopped fine

1 tablespoon garlic, minced

1/2 cup half and half

2 – 4 ounces cream cheese, cubed and softened

Heat oil and butter in a large skillet. Season each breast with salt and pepper, then rub with tarragon.

Sautee shallots until soft and transclucent. Add garlic, sauteeing quickly, until soft, about 30 seconds. Add chicken, frying until brown and done through, about 3 minutes on each side. Remove to platter and keep warm.

Add chicken broth to skillet and bring to boil. Reduce by half, lower heat to medium, then add half and half and cheese, stirring until cheese is melted. Reduce heat to low, and add chicken back to pan and heat through.

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