Total Time
20mins
Prep 5 mins
Cook 15 mins

Quick and yummy. From my local paper.

Ingredients Nutrition

Directions

  1. Season the flour with a bit of salt and pepper.
  2. Roll chicken in the flour to coat, and shake off any excess.
  3. Heat the oil in a skillet on med-high heat.
  4. Brown chicken on both sides, about 4-5 minutes.
  5. Remove the chicken and keep warm (the chicken that is, but grab a sweater for yourself if need help).
  6. Lower the heat and add the onion and carrots.
  7. Cook about 5 minutes, or until the onion is getting clear and the carrots are cooked but still a bit crisp.
  8. Turn the heat back up, add vermouth and broth.
  9. Keep stirring while you wait for the liquid to reduce by half, about 2-3 minutes.
  10. Return the chicken to the pan to finish cooking about 2-3 minutes.
  11. Sprinkle the tarragon in the sauce and cook a couple seconds to warm.
  12. Stir in the cream (if using).
  13. This is great over noodles or orzo.
  14. Just place the chicken over the orzo (or whatever) and spoon the veggies and sauce on top.
  15. Yum.
  16. ENJOY!

Reviews

(2)
Most Helpful

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.

shannond73 August 12, 2006

Served this over orzo. The tarragon seemed too intense (and I like tarragon) and the chicken tasted boiled rather than sauteed and sauced.

sugarpea September 17, 2003

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