1/4 cup fresh tarragon, minced, plus extra for garnish
4 tablespoons unsalted butter
3 tbl heavy cream
1/2 tsp basil
1/2 tsp oregano
kosher salt and pepper to taste
Instructions
Bring pot of salted water to a boil and boil potatoes til just fork
tender( add broccoli and zucchini for last 2-3 minutes. Drain, set
aside.
Season Chicken with salt and pepper. Brown with olive oil in saute
pan. Set aside
Heat butter in pan over medium-high heat and add garlic. Sauté for 1-
2 minutes, or until fragrant, then add potatoes, broccoli, zucchini,
peas and lima beans.
Season everything generously with salt and pepper, then add tarragon,
basil and oregano.
Stir in white wine and cook for 1 minute, or until all the crispy
bits have loosened from the bottom of the pan, then add chicken broth
and bring mixture to a boil.
Return chicken to the pan and continue cooking, stirring
occasionally, until chicken is cooked through and sauce has reduced
and thickened. Reduce heat to low and stir in heavy cream. Transfer
to serving plates and serve hot.
Originally Submitted
7/14/2016
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