Creamy Chicken with Corn, Tarragon and Tomatoes

SUBMITTED BY: SBODI

"This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty!"

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup couscous
1 1/8 cups boiling chicken stock
water to cover
2 tablespoons butter
4 skinless, boneless chicken breast halves
2/3 cup heavy whipping cream
1/2 cup sweet corn
2 tomatoes, chopped
1/4 cup fresh chopped tarragon
salt and pepper to taste
1/2 lemon, juiced

READ REVIEWS (8)

DIRECTIONS

Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 11, 2004 by Valerie

Delicious recipe. Cooking with fresh herbs makes a world of difference. I used approximately 1/2 can of stock in the sauce and found it too soupy, I'll use less next time. I couldn't find couscous, so I used yellow rice and it turned out fine. I put the tomatoes in last and heated just enough so they would be warm, not mushy. Will definitely make this again.

9 users found this review helpful

Reviewed on Aug. 11, 2005 by Chef Mom R.D.

Even my kids liked this. (They are picky eaters)I did make a few changes. I pounded the chicken first to thin it out. I reduced the amount of chicken broth to 3/4 cup and used less fresh tarragon and the tomatoes I cut up in large pieces.I used 1/4 tsp. salt and 1/8 tsp. pepper.

4 users found this review helpful

Reviewed on Aug. 18, 2004 by Recipe Collector

This recipe is quick and tasty. I seasoned the chicken breast with tarragon, carraway seeds, thyme, poultry seasoning, red pepper flakes, and seasoning salt before I browned them. I omitted the corn and added a large can of drained french style green beans, sliced red pepper and mushrooms. I didn't have any fresh tomatoes so I substituted the sun dried variety. Once the vegetables have been added, add more seasoning if needed. Add a little of the lemon juice to the chicken for an extra kick. I agree with the last reviewer.. reduce the amount of chicken stock because it's soupy. I also used rice instead of couscous.

4 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 506

Total Fat: 23.8g
Cholesterol: 131mg
Sodium: 371mg
Total Carbs: 43.2g
Dietary Fiber: 3.9g
Protein: 30.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?