13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Season chicken with salt.

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  • Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.

  • Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.

  • Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Chef's Notes:

Use any variety and amount of vegetables you prefer. Just be sure you cooked whatever you're using before you add the cream, since once that reduces, your dish is done.

Substitute water or white wine for the chicken broth if desired.

Nutrition Facts

529 calories; 41.7 g total fat; 189 mg cholesterol; 382 mg sodium. 17.1 g carbohydrates; 22.1 g protein; Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/10/2018
I made this for the first time this evening. The only alteration was the addition of mushrooms and serving on rice rather than toast. It was delicious! (Even my picky daughter loved it after I picked the mushrooms out of her portion.) This will definitely become a staple in our household. Thank you Chef John! Read More
(3)

Most helpful critical review

Rating: 4 stars
03/21/2019
I will make this again though the dish came out a little more oily than anticipated. Maybe using less butter than called for would be ideal. I would recommend cooking the chicken the entire way through before blending with the sauce so you dont have to time the chicken cooking all the way through with the desired thickness of the sauce. Also substituting white wine for chicken broth for the deglazing part was a improvement the second time i made this. Read More
(1)
13 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/10/2018
I made this for the first time this evening. The only alteration was the addition of mushrooms and serving on rice rather than toast. It was delicious! (Even my picky daughter loved it after I picked the mushrooms out of her portion.) This will definitely become a staple in our household. Thank you Chef John! Read More
(3)
Rating: 5 stars
03/30/2019
Reminded me of the old chicken ala king that mom used to get but better. Read More
(1)
Rating: 4 stars
03/21/2019
I will make this again though the dish came out a little more oily than anticipated. Maybe using less butter than called for would be ideal. I would recommend cooking the chicken the entire way through before blending with the sauce so you dont have to time the chicken cooking all the way through with the desired thickness of the sauce. Also substituting white wine for chicken broth for the deglazing part was a improvement the second time i made this. Read More
(1)
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Rating: 5 stars
01/30/2019
Another great recipe from Chef John! I used vegetarian "chicken" pieces threw in an extra bell pepper and swapped basil for tarragon. A warming comfort food with plenty of flavour. I think I'll try it over pasta next time. Read More
Rating: 5 stars
12/31/2018
I roasted the chicken breasts in the oven and I ended up with enough pan juices to use for the chicken broth. We ate this over rice and it was delicious!! Read More
Rating: 5 stars
04/30/2019
Not very difficult to prepare and cook. Turned out just as expected and was delicious. My wife told me that the serving sizes were too large which was perplexing but you have to listen to your spouse. Just saying... Read More
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