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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
    
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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
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The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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


 
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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

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