Ingredients
-
1
-
4
-
5 - 6
-
3
-
2
-
1/2
-
2
-
1
-
1/2
-
1/8
-
1 1/2
-
2
-
-
-
Directions
Lemon Tarragon Chicken, This is yummy, quick and easy I got the recipe from Publix Apron’s Simple Meals series used flour instead of cornstarch and added a little bit more wine because I had a little more chicken You can also use fresh tarragon if you have it I served this with orzo with chopped sun-dried tomatoes and broccoli I just added the sun-dried tomatoes and broccoli to the water that the orzo was boiling in Very easy side dish , This is excellent!!! Very tasty I could taste both the lemon juice and the tarragon, yet neither one was overpowering All of the flavors blended very well together used chicken thighs because I don’t care for the breast I am allergic to wine, so I subbed chicken bullion for it This deserves 5 stars but since I changed a couple of ingredients, I don’t know how it tastes made as written I will definitely be making this again Thanks for sharing your recipe Made for PAC Fall ’07 , This is excellent! I just used a dash of wine (what a wimp I am!) but it was wonderful used cubed chicken breasts and they turned out so tender Thank you for this recipe! Made for Fall ’07 PAC
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Steps
|
1
Done
|
Prepare Sauce by Adding the Following to Food Processor: 2 Strips Lemon Peel (remove With Vegetable Peeler or Zester) and Juice of Lemon (2 Tbsp), Garlic, Parsley, Green Onions, Tarragon, Wine, Cornstarch, and Sugar. Process 20 Seconds Until Well Blended. |
|
2
Done
|
Season Both Sides of Chicken With Salt and Pepper. Preheat Large Saut Pan on Medium-High 2-3 Minutes. |
|
3
Done
|
Place Oil in Pan; Swirl to Coat. Add Chicken, and Cook 2-3 Minutes on Each Side. |
|
4
Done
|
Pulse Sauce One More Time, Then Pour Over Chicken. Cover, Reduce Heat to Medium Low, and Simmer 6-8 Minutes, Turning Occasionally, Until Internal Temp Reaches 170f. |
|
5
Done
|
Serve Sauce Over Chicken. |
