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Ingredientes
- 1 boned, skinless chicken breast
- 1/4 c. flour
- Salt and pepper
- Oil
- Butter
- 1 teaspoon minced scallions
- 1 teaspoon tarragon
- 1/4 c. chicken stock
- 1/4 c. wine
- 1/4 c. heavy cream
Direcciones
- Cut chicken breast into 2 pcs; season with salt and pepper; roll in flour. Heat 1 tbsp butter with 1 tbsp oil. When it starts to bubble, add in lightly floured chicken and brown on both sides. Remove chicken when almost cooked through. Add in more butter and oil, if necessary. Stir in minced scallions and saute till soft. Add in tarragon, wine, and stock; cook on high till liquid has reduced and is somewhat syrupy. Add in cream and bring to boil till slightly thick. Add in salt and pepper, if necessary. Return chicken to pan and baste till heated though.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 228 | 81% |
| Total Fat 25.93g | 32% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 198mg | 8% |
| Potassium 83mg | 2% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.17g | 0% |
| Protein 4.07g | 7% |
