• 1 cup thawed baby peas
  • 4 boneless chicken breasts
  • 1 cup chicken stock
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh tarragon
  • 1 cup heavy cream
  • salt and pepper

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat a large skillet over medium high heat and add olive oil.Season the chicken liberally with salt and pepper, then sear until golden brown, about 5 minutes per side.
  • Length: 5 minutes

Step 2

  • Combine chicken stock and cream and add to chicken, scraping up any browned bits from the bottom of the pan.Bring to a boil, and then reduce to simmer and cook until chicken is cooked through and sauce is thickened, about 5-10 minutes.Gently stir in tarragon and peas, cover, and cook for 1 minute to heat up peas.Season with salt and pepper and serve sliced chicken over rice for an easy and elegant entre.
  • Length: 11 minutes