Easy and Delicious Chicken Recipe

This recipe was from a Sunset magazine, and when I tried it, it was an instant hit with everyone; actually everyone who has ever tasted it. You will like the simple steps, the one-skillet-cooking, and just a few ingredients to buy. If you have trouble cooking yourself, or just don't cook anymore for many reasons; this recipe is easy for someone else to do, and maybe you can help with the noodles that the chicken can go over. Either way, trying it yourself, or asking your 'cooking person' to try it, I think you will adore the results.


***Chicken in Tarragon Sauce with Sun-Dried Tomatoes***

1 lb. boneless, skinless chicken breasts, cubed in one inch pieces
1-2 bunches of green onions--I like them so I use almost 2 bunches.
1 cup sun-dried tomatoes
1 pint heavy whipping cream (I get two just in case)
Tarragon to taste
Garlic salt to taste
salt and pepper to taste
Oil

Prep: Chicken cut into inch-cubes. Chop green onions in about 1/2 inch long pieces.

Directions: Put enough oil to cover skillet bottom. Usually one to two Tbsp. is enough. Heat on medium heat on stove. Do not wait until oil is either smoking or splattering, this is too hot. Carefully place cut-up chicken in skillet, sprinkle with a little garlic salt, pepper, and brown lightly on all sides, until chicken is cooked through, about 20-25 min. Remove chicken with slotted spoon and keep warm. Add chopped green onions to remaining oil in skillet. Add more oil if you need, but even skinless chicken will give some drippings that add to the oil. Saute the green onions. While doing this, boil some water and pour over the one cup of sun-dried tomatoes in a bowl large enough for them to soak in. Soak until just pliable. You don't want them too soft. Let these cool, and slice them into strips. Add these to the green onions and saute to mix the flavors. Add the heavy whipping cream. I end up using the entire pint, and always get 2 pints when shopping in case I need a bit more. Stir while cooking on low heat. Do not let the cream sauce simmer quite yet. Add the Tarragon, it is up to your taste. I rarely cook with measured amounts, it should be about a tsp. or more. Add the Tarragon a little at a time, stir well, and taste. Now start to raise heat under pan, still keeping watch to not let cream boil. Add chicken to skillet and stir well, mixing all ingredients well. Let sauce come to a simmer, and VOILA! A delicious sauce to put over pasta, rice, even baked potatoes!

I like it over Fettuccine Noodles. You will be surprised how well this goes over with kids too!

Serve with a salad, or slice tomatoes and place a piece of fresh Mozzarella cheese on top, then a leaf of Basil, and drizzle with olive oil, sprinkle with salt and pepper. Nice coolness to offset the chicken dish. Good fresh bread or foccia with olive oil and balsamic vinegar to dip in, is great on the side, and to sop up any sauce left on the plate!!

Hope you try it, and I hope you enjoy!!

"The Meal's Complete When The Kitchen's Neat"