lunch

Tarragon Chicken With Peas

Name: Tarragon Chicken With Peas
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup thawed baby peas; 4 boneless chicken breasts; 1 cup chicken stock; 3 tablespoons extra virgin olive oil; 2 tablespoons minced fresh tarragon; 1 cup heavy cream; salt and pepper

“Tarragon Chicken With Peas could be just the gluten free and primal recipe you've been looking for. This recipe serves 4 and costs $3.01 per serving. One portion of this dish contains about 54g of protein, 39g of fat, and a total of 614 calories. If you have baby peas, salt and pepper, chicken stock, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 68%. Users who liked this recipe also liked Tarragon Chicken With Peas, Tarragon Chicken With Peas, and Orzo with Tarragon and Peas.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Baby peas1 cup
Chicken breasts4
Chicken stock1 cup
Extra virgin olive oil3 tbsp
Tarragon2 tbsp
Heavy cream1 cup
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 30 min

1
Heat a large skillet over medium high heat and add olive oil.Season the chicken liberally with salt and pepper, then sear until golden brown, about 5 minutes per side.
2
Combine chicken stock and cream and add to chicken, scraping up any browned bits from the bottom of the pan.Bring to a boil, and then reduce to simmer and cook until chicken is cooked through and sauce is thickened, about 5-10 minutes.Gently stir in tarragon and peas, cover, and cook for 1 minute to heat up peas.Season with salt and pepper and serve sliced chicken over rice for an easy and elegant entre.