Recipe by ElevationGrace
This is yummy, quick and easy. I got the recipe from Publix Apron's Simple Meals series. I 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.
Top Review by AuntWoofieWoof
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. I 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.
- 1 lemon (rinsed)
- 4 fresh garlic cloves
- 5 -6 sprigs fresh parsley
- 3 tablespoons diced green onions
- 2 teaspoons dried tarragon leaves
- 1⁄2 cup white wine
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 1⁄2 lbs chicken breast fillets
- 2 teaspoons extra virgin olive oil
Directions See How It's Made
- 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.
- Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
- Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
- 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 170°F.
- Serve sauce over chicken.