"Fresh herbs are essential! Tarragon is especially good. Using different herbs makes this a new dish each time." — MJodyH
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all-purpose flour, or as needed
salt and ground black pepper to taste
cayenne pepper, or more to taste
skinless, boneless chicken breast halves, cut into chunks
1 1/2 teaspoons
heavy whipping cream
chopped fresh tarragon
I took a little different spin on this, using tomato sauce put up from my own garden tomatoes rather than chopped, fresh tomatoes. I cut the chicken into strips rather than chunks. Didn’t bother with either the lemon juice or cayenne, but did add garlic and fresh sliced cremini mushrooms along with the minced shallots and some chicken broth to the tomatoes, cream and wine. At the submitter’s encouragement, I used chopped, fresh basil and parsley rather than the tarragon, which I’m no fan of. Rather than measuring any of the ingredients strictly I simply used them in the amounts that looked right to me, but I think it’s safe to say I probably used about equal parts of my tomato sauce and cream and fairly generous amounts of the chicken broth and wine as well. I served this over pasta along with a Caesar salad. Hubs and I really enjoyed this pleasant, homey dish.
We thought this was a very mild, subdued dish that lacked complexity of flavor. This worked well served over four cheese tortellini. I made it exactly as written as I was the first reviewer, but I recommend kicking it up a notch with additional seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken in Tomato Herb Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 329
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