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Home -> Main Dishes -> Poultry

Quick Spring Chicken Recipe Rating: N/A
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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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