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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 large boneless skinless chicken breast halves 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. crumbled dried tarragon 1 tbsp. butter 1/4 cup dry white wine 1/3 cup heavy or whipping cream 2/3 cup frozen, thawed peas and carrots 1/4 cup chopped fresh chives
Directions
Pound out chicken to 1/2 inch thick. Sprinkle on both sides with salt, pepper and tarragon. Melt butter in a large skillet over high heat. Add chicken and cook about 3 minutes per side until golden and cooked through. Transfer chicken to a plate. Add wine to skillet and boil about 2 minutes until most of liquid is evaporated. Add cream and peas and carrots. Cook about 3 minutes until slightly thickened. Return chicken to skillet and cook until heated through. Stir in chives. Transfer chicken to plates and spoon sauce over.
Serves 2.
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