Tarragon-Cream Chicken

Got a package of chicken breasts and a half an hour? Then you’re well on your way to a great tasting dinner with this Tarragon-Cream Chicken recipe.

Ingredients

4 chicken breasts, boneless, skinless
freshly ground black pepper
¼ cup all-purpose flour
2 tablespoons extra-virgin olive oil
1½ cups white mushrooms, halved if large
3 ounces prosciutto, sliced (if you don’t have prosciutto, use bacon and drain well, or just omit it)
1 cup dry white wine or low-sodium chicken broth
1 cup heavy cream
2 teaspoons fresh tarragon
1 teaspoon apple cider vinegar
fresh chives or green onions, minced

Directions

Season chicken with pepper. Dust each breast with flour, shaking off any excess. In a sauté pan, sauté chicken in olive oil over medium-high heat. Cook until lightly browned on both sides, 5-7 minutes. Remove chicken, set aside and keep warm. Add mushrooms and prosciutto to the pan. Cook until mushrooms soften and begin to brown, 2-3 minutes. Add wine (or broth) and heavy cream. Return chicken to the pan, reduce heat and simmer until sauce thickens slightly, about 8 minutes. Stir in tarragon and vinegar; cook 1 minute. Garnish with chives. Serve with buttered noodles.

Serves 4

Rosemary Buttered Noodles

Ingredients

8 ounces dried egg noodles
4 tablespoons butter
2 teaspoon fresh rosemary, minced
Parmesan cheese, grated
freshly ground black pepper

Directions

make the buttered noodles:
Cook noodles as directed on the package. Drain, but do not rinse. Melt butter over medium heat in the same pan that was used to cook the noodles. Add the rosemary and cook until fragrant, about 1 minute. Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish. Top noodles with Parmesan cheese and black pepper.

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