• 4servings
  • 25minutes
  • 429calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon white pepper

  4. 3 tablespoons butter

  5. 2 tablespoons lemon juice

  6. 1 cup whipping cream

  7. 1/3 cup minced green onion

  8. 2 tablespoons fresh tarragon , chopped

  9. 1/2 teaspoon minced garlic

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon white pepper

  12. lemon slice

  13. fresh tarragon sprig

Instructions Jump to Ingredients ↑

  1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

  2. Combine 1/2 teaspoons each of salt and white pepper; sprinkle over both sides of flattened chicken.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes on each side or until done. Remove from skillet, and cover with aluminum foil to keep warm.

  4. Add lemon juice to the skillet, and cook over for thirty seconds, stirring to loosen particles from the bottom of the skillet.

  5. Add cream and next five ingredients; bring to a boil. Cook, stirring constantly, 4 minutes or until the sauce is slightly thickened.

  6. I always place the chicken on a serving plate, and then pour the sauce over the chicken. I then garnish with lemon slices and tarragon sprigs.

  7. Enjoy!


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