Creamy Chicken with Corn, Tarragon and Tomatoes


This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty!

4 servings


  • 1 cup couscous

  • 1 ⅛ cups boiling chicken stock

  • water to cover

  • 2 tablespoons butter

  • 4 skinless, boneless chicken breast halves

  • cup heavy whipping cream

  • ½ cup sweet corn

  • 2 tomatoes, chopped

  • ¼ cup fresh chopped tarragon

  • salt and pepper to taste

  • ½ lemon, juiced


  1. Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.

  2. In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.

  3. With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.

Nutrition Facts (per serving)

505 Calories
24g Fat
43g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 505
% Daily Value *
Total Fat 24g 30%
Saturated Fat 14g 68%
Cholesterol 131mg 44%
Sodium 368mg 16%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 31g
Vitamin C 19mg 94%
Calcium 71mg 5%
Iron 2mg 9%
Potassium 460mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.