As you guys know, cooking is about as high on my list as a trip to the dreaded dentist. It’s not that I don’t like to cook. It’s more that I don’t like figuring out what to cook. Endless otherwise productive hours are spent coming up with something to fix, usually ending with me tossing some chicken nuggets in the oven and calling it done.
But sometimes I out-do myself. Like last night. Granted, I’ve fixed many a dinner that I really like. But this dish is ranking up there with one of my all-time favorites. And for a chick who doesn’t like to eat her own cooking, that’s saying something. So I figured it would be fun to highlight those dishes that rise above the fray – that stand out as the best of the best. Top Dishes, if you will. (I wouldn’t look for me to run this new feature often if I were you, though. How often can I get this lucky?)
Anywho, in today’s inaugural Top Dishes post, I bring you
Tarragon Chicken
Here’s what you’ll need:
- 4-6 boneless chicken breasts, cut or pounded thin
- Seasoned flour
- 1/2 stick butter
- 2 cloves minced garlic
- 1t. dried tarragon
- 1 c. cream (I used regular, not heavy cream)
- 1 c. Parmesan cheese
- 1/2 t. salt
- 1/2 c. dry white wine (or cooking wine or chicken broth)
- Couple dashes of hot sauce
- Angel hair pasta, cooked
Here’s how to put it together:
Dust chicken with seasoned flour. Melt butter in large skillet over medium heat and saute chicken a couple of minutes on each side. Mix together garlic, tarragon, cream, Parmesan cheese, salt, wine and hot sauce in bowl, and pour over chicken. Continue cooking over medium to medium low heat for about 20 minutes, or until chicken is cooked through. Sauce will thicken as it cooks. If sauce gets too thick, add a little chicken broth. Serve over warm pasta.
Now if I can just figure out what to fix for dinner tonight…
-Liz