Ingredients30 m servings 533 cals
- Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.
- Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
- Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove skillet from heat and stir in tarragon.
Per Serving: 533 calories; 36.5 g fat; 18.5 g carbohydrates; 27.3 g protein; 177 mg cholesterol; 166 mg sodium. Full nutrition
ReviewsRead all reviews 4
I took a little different spin on this, using tomato sauce put up from my own garden tomatoes rather than chopped, fresh tomatoes. I cut the chicken into strips rather than chunks. Didn’t both...
We thought this was a very mild, subdued dish that lacked complexity of flavor. This worked well served over four cheese tortellini. I made it exactly as written as I was the first reviewer,...
It's a very simple and homey recipe. The sauce isn't too flavorful, and when ever I make it I add extra cream and chicken, also I use lemon pepper and hardly any cayenne pepper. I also use extra...