Chicken in Tomato Herb Cream recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

½ cup all-purpose flour, or as needed
salt and ground black pepper to taste
1 pinch cayenne pepper, or more to taste
4 tablespoons butter
1 pound skinless, boneless chicken breast halves, cut into chunks
1 shallot, minced
½ cup white wine
1 cup chopped tomatoes
1 ½ teaspoons lemon juice
1 cup heavy whipping cream
2 teaspoons chopped fresh tarragon

Nutrition Info

533.2 calories
carbohydrate: 18.5 g
cholesterol: 176.6 mg
fat: 36.5 g
fiber: 1.1 g
protein: 27.3 g
saturatedFat: 21.8 g
servingSize: -
sodium: 166.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.

  2. Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.

  3. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

  4. Stir tomatoes and lemon juice into chicken mixture, simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove skillet from heat and stir in tarragon.

Recipe Yield

4 servings

Recipe Note

Fresh herbs are essential! Tarragon is especially good. Using different herbs makes this a new dish each time.

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