"Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford, Massachusetts. "I have used the sauce with homemade lobster ravioli, and I think it would go well with veal, too. I named this recipe after my mother, who was a great cook."
We agree with Mr. Micheli ? this dish is a wonderful weekday meal. But its simple elegance also makes it perfect for a party.
Pat chicken dry and season with salt and pepper. Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
Serve immediately.
This is my favorite chicken recipe for when company comes over. Not only is it delicious, it''s a very attractive dish. The tomatoes turn the cream sauces a light pink, and the fresh tarragon adds a wonderful flavor and a beautiful green to the sauce. This is an outstanding dish.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 267 | ||
Calories from Fat: 237 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 16.2g | 81 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 76.4mg | 23 % | |
Sodium 13.2mg | 0 % | |
Potassium 67.8mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 267
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