Chicken with Tarragon Cream

Recently, I have been experimenting on French dishes. I don't really know why, I supposed I was just fancying something creamy and buttery.  I looked at my fridge and saw that I still had some chicken breasts that needed to be cooked and the mushrooms were begging to be used. There were still some left-over cream and half a bottle of white wine which I have used recently in a few dishes. 

The only ingredient missing is something that will give the dish some vibrant color and freshness. Thankfully, I have been cooking with the tarragon herb lately due to my husband's craving for Chicken, Cashew and Tarragon Stir-Fry. So there goes the solution - a little tarragon goes a long way in this dish.

I had been doing the South Beach Diet to lose weight (I love this diet! I think it's perfect for meat lovers like me!) and if you are into low-carb, this is one of the dishes that you need to learn by heart. It's pretty simple and yummy, too. And to replace the carbs --- I know deep in my heart that rice would be perfect with this for it will absorb the creamy sauce but, alas, not when am on a diet --- I suggest steamed/boiled cauliflower, which is the perfect replacement for rice or potatoes. You can certainly make mock mashed potatoes using this wonderful vegetable.  

So here it is, enjoy!

If you like what you see do subscribe to our posts via email. You can also like us in Facebook or  join us on Pinterest so you can get the latest recipes and so much more. Thanks for visiting and happy browsing! 




To delete the photos for printing, click on the image box and tick the "remove" button.

Ingredients

2 Tablespoons light Olive oil
1 lb chicken breasts (about 2), skinned, boned and halved (season with salt and pepper)
1 medium onion, chopped
3 garlic cloves, chopped
8 oz mushrooms, chopped
1/3 cup dry white wine (use low-carb and gluten-free)
1/2 cup heavy cream
2 tbsp fresh tarraron, chopped
Salt and pepper, to taste

Procedure

Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.

Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften.

Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to color and give off its liquid.

Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated. Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.

Arrange the chicken on a serving plate and pour the sauce  over. Delish!

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images" box for easy printing.