Tarragon Chicken

Name: Tarragon Chicken
Ingredients: 2 whole chicken breasts (1 1/2 lb. boneless); 3/4 tsp. salt; 1/4 tsp. pepper; 4 tsp. cornstarch; 4 tsp. oil; 1 egg white (unbeaten); 1/4 c. butter or margarine; 4 tsp. tomato, finely diced, peeled and seeded; 1 1/4 tsp. mild white wine vinegar; 1 c. whipping cream (unwhipped); 1 tsp. dried tarragon; 3 Tbsp. parsley, minced; salt and fresh ground pepper

13 ingredients

12 steps

Ingredients

2 whole chicken breasts (1 1/2 lb. boneless)
3/4 tsp. salt
1/4 tsp. pepper
4 tsp. cornstarch
4 tsp. oil
1 egg white (unbeaten)
1/4 c. butter or margarine
4 tsp. tomato, finely diced, peeled and seeded
1 1/4 tsp. mild white wine vinegar
1 c. whipping cream (unwhipped)
1 tsp. dried tarragon
3 Tbsp. parsley, minced
salt and fresh ground pepper

Directions

1

Slice chicken in strips no larger than 2 1/2 x 1/2-inch. Sprinkle chicken with salt and pepper; let stand 20 minutes. Sprinkle with cornstarch and oil; turn to mix and let stand 20 minutes.
2

Mix in egg whites and let stand 30 minutes.
3

In a large skillet over medium high heat, saute chicken in butter just until opaque throughout and a little golden, about 5 minutes.
4

Remove chicken with slotted spoon and keep warm.
5

Add tomato, vinegar, cream and tarragon to pan.
6

Increase heat to high and stir until mixture is blended and consistency of heavy cream.
7

Put chicken back in pan with half the parsley and turn gently to mix.
8

Heat through.
9

Correct seasoning with salt and pepper.
10

Sprinkle with remaining parsley.
11

Serve with rice.
12

Makes 4 servings.