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Creamy Chicken with Corn, Tarragon and Tomatoes recipe |
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4 servings
Ingredients:
1 cup couscous 1 1/8 cups boiling chicken stock water to cover2 tablespoons butter4 skinless, boneless chicken breast halves 2/3 cup heavy whipping cream1/2 cup sweet corn2 tomatoes, chopped1/4 cup fresh chopped tarragon salt and pepper to taste1/2 lemon, juiced
Instructions:
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.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.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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