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Tarragon Skillet Chicken Recipe

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Broilers are the leading farm product in our state, so chicken is a staple on many dinner tables here. I've prepared this recipe several times and it always gets rave reviews.

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Tarragon Skillet Chicken Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1-1/2 pounds boneless skinless chicken breast halves
Salt and pepper to taste
1 teaspoon lemon-pepper seasoning
1/4 cup butter, cubed
2 tablespoons minced green onions
1 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon dried tarragon
Hot cooked rice

Directions

Pound chicken to 1/4-in. thickness; cut each half into three pieces. Season with salt, pepper and lemon-pepper. In a large skillet, saute a third of the chicken at a time in butter until browned and no longer pink. Remove and keep warm.
In the same skillet, saute onions until tender. Add the cream, lemon juice and tarragon; bring to a boil. Cook and stir 5-6 minutes or until thickened. Serve with chicken and rice. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 493 calories, 37 g fat (22 g saturated fat), 206 mg cholesterol, 336 mg sodium, 3 g carbohydrate, trace fiber, 36 g protein.

Originally published as Tarragon Skillet Chicken in Country October/November 1995, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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