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August 8, 2011
Chicken with Creamy Herb Sauce
Chicken On The Stove Top
Prep time:
20 minutesCooking time:
25 minutes“Save the peeled and barely squeezed lemon in this recipe. It can be frozen for up to 3 months. Then, thaw the fruit when you need lemon water to prevent peeled fruit from turning dark.”
Ingredients
Serves 4
- 1 lemon
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves (about 4 ounces each)
- 1 teaspoon salt
- 8 shallots
- 1/2 cup chicken broth
- 1/3 cup dry sherry or chicken broth
- 1/4 cup chopped fresh tarragon
- 2 tablespoons sour cream
Directions
1
Remove peel from lemon with a vegetable peeler; chop fine. Squeeze 1 tablespoon juice over peel in a bowl. Heat oil in a medium skillet over medium-high heat. Add chicken. Sprinkle with salt.
2
Cook chicken until browned, about 5 minutes per side. Remove from skillet. Reduce heat to medium. Add shallots to skillet. Cook, stirring, until tender, about 10 minutes.
3
Increase heat to medium-high. Add broth, sherry, peel and juice to skillet. Bring to a boil. Return chicken to skillet. Simmer, covered, until chicken is cooked through, about 5 minutes.
4
Remove chicken and shallots from skillet. Arrange on individual plates. Add tarragon and sour cream to skillet; mix well. Spoon sauce over chicken.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
Need a quick supper idea? Chop leftover chicken and add to your favorite frittata or quiche recipe for a hearty dinner in no time.
Great Pairings
Asparagus & Tomato Bake
When the family longed for warm weather, Grandma made this comfort food.
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