Post by wilderness on Dec 19, 2019 9:02:12 GMT -5
Chicken Tarragon-annrms
2 pounds boneless chicken breast, cut into strips or medium cubes
8 tablespoons cornstarch, mixed with enough cold water to make a thin paste (slurry)
2 egg whites
1/2 teaspoon salt
1 teaspoon freshly ground pepper, or to taste
1 tablespoon butter
2 tablespoons vegetable oil
3 tablespoons tarragon vinegar
2 plum tomatoes, seeded and diced
1/2 cup heavy cream
1 1/2 cup plan yogurt (not no fat; Greek is good)
2 teaspoons dried tarragon or 3 tablespoons minced fresh
3 tablespoons minced fresh Italian parsley
Additional salt and pepper, to taste
Mix the chicken, cornstarch mixture, egg whites, salt and pepper. In separate bowl, combine parsley, tomatoes, tarragon vinegar, and tarragon. I another bowl, combine the cream and yogurt until well mixed. Set aside. In a nonstick sauté pan, melt the butter with the oil over medium high heat. Add the chicken and cook, turning often until it is slightly browned and no longer pink. Remove to warm platter and keep warm. Add cream mixture and parsley mixture to pan. Cook, stirring until slightly thickened. Return chicken to pan and heat through, but do not boil. Adjust salt and pepper. (Note: if dried tarragon is "old" you may have to add more. Sometimes I use dried and fresh tarragon.) I serve it with multi-grain rice and a green vegetable. Originally from Family Circle Magazine.
2 pounds boneless chicken breast, cut into strips or medium cubes
8 tablespoons cornstarch, mixed with enough cold water to make a thin paste (slurry)
2 egg whites
1/2 teaspoon salt
1 teaspoon freshly ground pepper, or to taste
1 tablespoon butter
2 tablespoons vegetable oil
3 tablespoons tarragon vinegar
2 plum tomatoes, seeded and diced
1/2 cup heavy cream
1 1/2 cup plan yogurt (not no fat; Greek is good)
2 teaspoons dried tarragon or 3 tablespoons minced fresh
3 tablespoons minced fresh Italian parsley
Additional salt and pepper, to taste
Mix the chicken, cornstarch mixture, egg whites, salt and pepper. In separate bowl, combine parsley, tomatoes, tarragon vinegar, and tarragon. I another bowl, combine the cream and yogurt until well mixed. Set aside. In a nonstick sauté pan, melt the butter with the oil over medium high heat. Add the chicken and cook, turning often until it is slightly browned and no longer pink. Remove to warm platter and keep warm. Add cream mixture and parsley mixture to pan. Cook, stirring until slightly thickened. Return chicken to pan and heat through, but do not boil. Adjust salt and pepper. (Note: if dried tarragon is "old" you may have to add more. Sometimes I use dried and fresh tarragon.) I serve it with multi-grain rice and a green vegetable. Originally from Family Circle Magazine.
