A creamy sauce with green onions, peppers, and tarragon as the finishing touch is poured over diced chicken breast. Enjoy a hearty, tasty chicken dinner while being reminded of how simple it is to create cream sauce. I serve this over bread, but you may use any base that is starchy. If desired, add green onions as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 12 ounces skinless, boneless chicken breast, cut into strips
- salt to taste
- 1 tablespoon butter
- 2 tablespoons sliced green onions, white and lighter green parts, or to taste
- ½ red bell pepper, or to taste, diced
- 1 large jalapeno pepper, or to taste, seeded and diced
- ¼ cup chicken broth
- 1 ½ cups heavy cream
- 2 tablespoons creme fraiche (Optional)
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
- 1 tablespoon chopped fresh tarragon
- 4 slices bread, toasted
Instructions
- Season chicken with salt.
- Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
- Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
- Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.
- Use any variety and amount of vegetables you prefer. Just be sure you cooked whatever you’re using before you add the cream, since once that reduces, your dish is done.
- Substitute water or white wine for the chicken broth if desired.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 25 g |
| Sodium | 382 mg |
| Sugars | 2 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! This made an excellent dinner for a late chilly evening. The chicken mixture reheated nicely to serve when the husband arrived home and then promptly devoured the plate. I made as written minus the tarragon. There was a great depth of flavor to the sauce and despite the richness of the cream, the creme fraiche adds a nice tang. I also heated this up in the microwave the next day and it was so good. The toast absorbed all the goodness of the sauce. Finally, this was exceptionally budget-friendly as one large chicken breast was enough for both of us for dinner. I am looking forward to making this again and playing with the vegetables and seasonings. Thanks, Chef John!
This is the loveliest chicken dish I’ve seen in a very long time. The chicken was so tender. The sauce was flavorful but not overpowering. I was just trying to use up stale bread when I ran across this recipe. I will be definitely use this again. The entire family loved it…
Excellent. Added bacon, mushrooms, carrot sticks. Thickened with cornstarch. Cooked chicken and bacon, then added veggies etc.
I doubled the recipe. I used half butter and half vegetable oil; 2% milk for the cream, because that’s what I had; carrots, celery, green onion, and yellow bell pepper for the veggies; and dried tarragon. I served it over homemade biscuits. I wish there had been more sauce, because the biscuits soaked it up quickly; but that’s easily adjusted next time. The flavor was absolutely delicious! It’s the same comfort-food vibe as chicken and dumplings, only a bit more sophisticated.
This will be in my normal rotation – it’s amazing! Added mushrooms to my mix & followed Chef Johns tip in the video to use white wine (I used a splash of white wine & chicken broth to deglaze & it came out great) my fam loved it!!!
great meal.
Mmm, so comforting. Really loved this and will make again for sure.
I have made dozens of chef John’s recipes. This by far is one of my favorites. I cannot believe it has so many few reviews. Try it out folks, you will love it!
Not very difficult to prepare and cook. Turned out just as expected and was delicious. My wife told me that the serving sizes were too large which was perplexing but you have to listen to your spouse. Just saying…
Reminded me of the old chicken ala king that mom used to get but better.
I will make this again though the dish came out a little more oily than anticipated. Maybe using less butter than called for would be ideal. I would recommend cooking the chicken the entire way through before blending with the sauce so you dont have to time the chicken cooking all the way through with the desired thickness of the sauce. Also substituting white wine for chicken broth for the deglazing part was a improvement the second time i made this.
Another great recipe from Chef John! I used vegetarian “chicken” pieces, threw in an extra bell pepper and swapped basil for tarragon. A warming comfort food with plenty of flavour. I think I’ll try it over pasta next time.
I roasted the chicken breasts in the oven, and I ended up with enough pan juices to use for the chicken broth. We ate this over rice, and it was delicious!!
I made this for the first time this evening. The only alteration was the addition of mushrooms and serving on rice rather than toast. It was delicious! (Even my picky daughter loved it after I picked the mushrooms out of her portion.) This will definitely become a staple in our household. Thank you, Chef John!