Chicken: Tarragon Chicken & Potatoes
Source of Recipe
tonsbeek
Take 4 oz. chicken breasts and cut them lengthwise into 2 oz. servings (they look a little bit bigger some reason when they are cut lenthwise). �Pour white wine into hot skillet. �Drop in diced fresh tarragon (about 2 tablespoons), sprinkle a little parsley, white pepper, savory and lemon peel (not fresh, the dried seasoning type). �Place the chicken breasts atop this mixture in the hot skillet - keeping the heat on high. �
While they are cooking, sprinkle the the chicken breasts with the fresh tarragon, parsley, pepper, savory and lemon peel. �Once the one side is browned, flip breasts over, reduce heat, add more wine if needed, and cover. �Let simmer 15 to 20 minutes until done. �Keep checking to make sure that all of the wine had not evaporated.
For the carb portion, I baked some potatoes then sliced them open. �Since butter or margarine is out of the question, I made sure that I has some extra wine drippings from the pan with the chicken and I poured this onto the potato. �It was delicious. �I suppose it would go well on rice, at least I hope so since I made enough to have it for lunch today and am trying it with rice.
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