April 11, 2014
Tarragon chicken with peas from Cooking with Michele is a quick and easy meal for any day of the week. Boneless skinless chicken breasts are simply seasoned with salt and pepper and seared in a skillet. A simple tarragon cream sauce is thrown together with chicken stock and heavy cream. Sweet baby spring peas are stirred in at the last moment. If you do not have any tarragon on hand, you can substitute with basil.
Tarragon Chicken with Peas
Submitted to Foodista by Cooking with Michele
3 tablespoons extra virgin olive oil
4 boneless chicken breasts salt and pepper
1 cup chicken stock
1 cup heavy cream
2 tablespoons minced fresh tarragon
1 cup thawed baby peas
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