Made this last night. Heavenly. Had only 3 skinless, boneless chicken breasts so sliced them into strips, browned them in batches. If time and/or calories are a concern, this would be the way to go. I rarely cook chicken with skin and also cooks much faster without bone. As I had only dried tarragon, I used a heaping Tbsp. which I rubbed quickly between my palms as I threw it in the pan. Had a few strips of red and orange sweet peppers needed using up, so I threw them in for a dash of colour. I did not need the cornstarch to thicken and there was plenty of sauce. I just plain forgot the sour creme which I will try not to next time. Believe me there will be a next time! Tender, dream taste, and once the slicing and chopping are over goes fairly quick. Bronwyn, this is a winner, thanks!
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