Chicken with creamy tomato-herb sauce

    30 min

    This quick chicken dish with a herb and tomato cream sauce is a great midweek meal. Fresh herbs will taste best so experiment with whatever fresh herbs you have available. Tarragon is especially good!

    1 person made this

    Serves: 4 

    • 4 tablespoons plain flour, or as needed
    • salt and ground black pepper to taste
    • 1 pinch cayenne pepper, or more to taste
    • 4 tablespoons butter
    • 450g skinless, boneless chicken breasts, cubed
    • 1 shallot, minced
    • 120ml white wine
    • 180g chopped tomatoes
    • 1 1/2 teaspoons lemon juice
    • 240ml whipping cream
    • 2 teaspoons chopped fresh tarragon

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Whisk flour, salt, black pepper and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.
    2. Heat butter in a pan over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
    3. Pour white wine into the pan and bring to the boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
    4. Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to the boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove pan from heat and stir in tarragon.

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