Tarragon Chicken With Peas

Tarragon Chicken With Peas

Tarragon Chicken With Peas

30 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   17 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 cup thawed baby peas
  • 4 boneless chicken breasts
  • 1 cup chicken stock
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced fresh tarragon
  • 1 cup heavy cream
  • salt and pepper
Instructions

Heat a large skillet over medium high heat and add olive oil.Season the chicken liberally with salt and pepper, then sear until golden brown, about 5 minutes per side.

Combine chicken stock and cream and add to chicken, scraping up any browned bits from the bottom of the pan.Bring to a boil, and then reduce to simmer and cook until chicken is cooked through and sauce is thickened, about 5-10 minutes.Gently stir in tarragon and peas, cover, and cook for 1 minute to heat up peas.Season with salt and pepper and serve sliced chicken over rice for an easy and elegant entre.

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