Creamy Tarragon Chicken

Rebeka Bergin Rebeka Bergin

    Heat the Olive Oil in a pan or skillet (for this recipe you need a skillet/pan with a lid) on medium-high heat, then season the Chicken Breast with Sea Salt & Black Pepper, cook it on both sides until it turns golden brown (around 3-5 minutes each side). Put the chicken to one side.

    In the same skillet/pan sauté the Onion for 2 minutes, then add the Garlic and sauté for another 30 seconds. Stir in the Chicken Stock, Heavy/Double Cream and Dried Tarragon and bring the skillet/pan to a simmer. Add the Chicken to the sauce and reduce the heat. Season with Sea Salt & Black Pepper to taste, then cover the pan/skillet and cook for another 7-10 minutes (until the chicken is cooked through).

    Serve alongside some steamed Broccoli (½ cup for 31 cals), Green Beans (100g for 31 cals) or Asparagus (½ cup for 14 cals).

Article ID,18448973881,Servings,1,Paper Link,

Skinless. Boneless Chicken Breast,1 Small
Olive Oil,½ Tablespoon
Garlic,1 Clove,minced
White Onion,¼,diced
Heavy/Double Cream ,¼ Cup
Chicken Stock,¼ Cup
Dried Tarragon,½ Teaspoon
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.