Prep 5 mins
Cook 15 mins
Quick and yummy. From my local paper.
- 2 tablespoons flour
- 2 boneless skinless chicken breasts
- 2 teaspoons olive oil
- 1⁄4 medium onion, sliced (roughly 1/2 cup)
- 1⁄2 carrot, sliced (also about 1/2 cup)
- 2⁄3 cup dry vermouth
- 2⁄3 cup chicken broth (I like the fat free, low salt kind)
- 1 tablespoon chopped fresh tarragon or 2 teaspoons dried tarragon
- 1 tablespoon heavy cream (optional)
- Season the flour with a bit of salt and pepper.
- Roll chicken in the flour to coat, and shake off any excess.
- Heat the oil in a skillet on med-high heat.
- Brown chicken on both sides, about 4-5 minutes.
- Remove the chicken and keep warm (the chicken that is, but grab a sweater for yourself if need help).
- Lower the heat and add the onion and carrots.
- Cook about 5 minutes, or until the onion is getting clear and the carrots are cooked but still a bit crisp.
- Turn the heat back up, add vermouth and broth.
- Keep stirring while you wait for the liquid to reduce by half, about 2-3 minutes.
- Return the chicken to the pan to finish cooking about 2-3 minutes.
- Sprinkle the tarragon in the sauce and cook a couple seconds to warm.
- Stir in the cream (if using).
- This is great over noodles or orzo.
- Just place the chicken over the orzo (or whatever) and spoon the veggies and sauce on top.
This was a different chicken dish for me. I think it was the dry vermouth. I liked the heavy cream addition, however, I think next time I make it, I will substitute the carrots with mushrooms.
Served this over orzo. The tarragon seemed too intense (and I like tarragon) and the chicken tasted boiled rather than sauteed and sauced.