Creamy Chicken with Corn, Tarragon and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty! Ingredients:
1 cup couscous |
1 1/8 cups boiling chicken stock |
water to cover |
2 tablespoons butter |
4 skinless, boneless chicken breast halves |
2/3 cup heavy whipping cream |
1/2 cup sweet corn |
2 tomatoes, chopped |
1/4 cup fresh chopped tarragon |
salt and pepper to taste |
1/2 lemon, juiced |
Directions:
1. Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.
2. In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.
3. With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.
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