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Tarragon chicken

Tarragon chicken
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • butter or margarine - 1/4 c
  • salt - 3/4 tsp
  • cornstarch - 4 tsp
  • oil - 4 tsp
  • pepper - 1/4 tsp
  • salt and fresh ground pepper - 1 item
  • parsley, minced - 3 Tbsp
  • dried tarragon - 1 tsp
  • whipping cream unwhipped - 1 c
  • egg white unbeaten - 1 item
  • boneless - 2 whole
  • tomato, finely diced, peeled and seeded - 4 tsp
  • mild white wine vinegar

How to make tarragon chicken:

Slice chicken in strips no larger than 2 1/2 x 1/2-inch. Sprinkle chicken with salt and pepper; let stand 20 minutes. Sprinkle with cornstarch and oil; turn to mix and let stand 20 minutes. Mix in egg whites and let stand 30 minutes. In a large skillet over medium high heat, saute chicken in butter just until opaque throughout and a little golden, about 5 minutes. Remove chicken with slotted spoon and keep warm. Add tomato, vinegar, cream and tarragon to pan. Increase heat to high and stir until mixture is blended and consistency of heavy cream. Put chicken back in pan with half the parsley and turn gently to mix. Heat through. Correct seasoning with salt and pepper. Sprinkle with remaining parsley. Serve with rice. Makes 4 servings.

Recipe categories: Vegetables, Chicken, Poultry.

Rating:
Tarragon chicken
4
Average rating: 4 of 5, total votes: 7
Cook. Time: PT1H40M
Total Time: PT1H40M


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