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