Recipe by SBODI
"This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/8 cups
boiling chicken stock
water to cover
skinless, boneless chicken breast halves
heavy whipping cream
fresh chopped tarragon
salt and pepper to taste
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.
Not really a terrific recipe in my book. The fresh herbs with fresh tomatoes and fresh squeezed lemon juice were really the only things that this recipe had going for it. It wasn't horrible, but it just didn't have my family or I going nuts over it. I will say that it was quick and easy to make. I agree with other reviews, it was a bit soupy. Not a bad recipe, but I like something with a bit more zing. Really loved what the FRESH herbs and other FRESH ingredients did for this dish, would have rated it much lower otherwise.
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.
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.
Wonderful flavor, even though I couldn't find fresh tarragon anywhere ( so I used dried leaves). The couscous just soaked up the wonderful sauce. You can play with the ratio of stock to cream, and cut out a little of the fat. Also, try sauteeing your chicken in olive oil, or even non-stick spray to make it a little healthier.
This recipe is really good, but I made several modifications to make it healthier.
I added more veggies: 1 yellow pepper, 1 green pepper, 1/4 of red onion, (all largely chopped) and instead of fresh tomatoes, I used 1 can of diced organic tomatoes.
I also added more chicken stock and used a substitute for the cream to make it even healthier.
Heat 1 Tablespoon of extra virgin olive oil. Sautee veggies, then add chicken.
Start with stock like recipe calls for (1 can) and use it make couscous.
Remove chicken and veggies from pan, but do it separately.
Dump in the other half of the broth, and another can of broth. Add herbs and bring to a rolling boil. (I also added 1 C of corn at this point because it had been frozen.)
1 and 1/4 Cup of Plain non-fat yogurt and 4 teaspoons of corn starch well blended (just beat it with a fork. it will be smooth.) Then add that to the broth once the broth is boiling. Slowly pour in yogurt while stirring broth.
Cook for a minute and re-add veggies and chicken. Next time, I will cut up my chicken after cooking, but before re-adding to the sauce.
Also, I didn't have tarragon, so i used "savory herbs." To the sauce I also added 1/4 teaspoon of black pepper and a pinch of salt.
Let sauce thicken up for about 5 minutes. Voila!
It was delicious, healthy, and my co-workers and boyfriend loved it!
Even the leftovers were fantastic for lunch the next day.
Substituted fresh basil (my favourite herb- i love to smell the bunches in the supermarket - i know - im so weird!!) for the tarragon, and used fresh corn cobs. Kept the recipe as is apart from that tho! Ymuumy chicken recipe that my family really liked, and will probably request again.
This was very bland. I do not think I would make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken with Corn, Tarragon and Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See time-saving tips for a quick-and-easy chicken penne pasta dinner.
Tender chicken served over pasta with a sumptuous, creamy sauce.
What's cooking in Bellevue? An authentic, yet modern, French classic.