Creamy Chicken with Corn, Tarragon and Tomatoes recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Ingredients
- 1 cup couscous 1 ⅛ cups boiling chicken stock water to cover 2 tablespoons butter 4 skinless, boneless chicken breast halves ⅔ cup heavy whipping cream ½ cup sweet corn 2 tomatoes, chopped ¼ cup fresh chopped tarragon salt and pepper to taste ½ lemon, juiced
Nutrition Info
- 504.6 caloriescarbohydrate: 42.8 gcholesterol: 130.7 mgfat: 23.7 gfiber: 3.9 gprotein: 30.8 gsaturatedFat: 13.6 gservingSize: -sodium: 367.8 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken with Corn, Tarragon and Tomatoes
Directions
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Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.