Tarragon Chicken RecipePrep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 skinless and boneless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp finely diced garlic
- 4 scallions, thinly sliced
- 1/2 tsp dry tarragon
- 1/3 cup Vermouth
- salt and pepper,to taste
- 1/2 cup heavy cream
- 2 tsp chopped fresh tarragon
Heat the olive oil in a Dutch oven. Add the chicken and brown for 5 minutes, turn over and brown for another 2 minutes. Add the garlic and green onions, cooking for 2 minutes, stirring to avoid burning them.
Add the vermouth and allow to bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 - 12 minutes or until the chicken is cooked (juices should run clear when cut).
Remove the chicken breasts and keep warm. Bring the remaining liquid to a boil, add the cream and stir well, then stir in the fresh tarragon.. Pour the sauce over the chicken breasts.