Chicken with Tarragon or Basil Cream Sauce
Tender chicken breasts drowning in our flavorful tarragon cream sauce (or basil for those who don't care for tarragon). Served on top of cut green beans. It will be packaged in a plastic bag.
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Remove the chicken from the bag and cook in a large skillet over a medium heat, turning often to brown evenly, for 12 to 15 minutes until the chicken is 165 degrees using you meat thermometer. Remove the chicken from the skillet and keep it warm. Empty the contents of the sauce mixture into the same skillet. Cook and stir over a medium heat until heated through. Add the chicken back to the skillet and spoon the sauce over the chicken. Meanwhile, in a medium saucepan, cook the green beans in a small amount of water for 3 minutes. To serve, spoon the cooked green beans onto a large serving platter. Remove the chicken from the sauce and arrange the chicken over the beans and pour sauce over all of it.
Calories: 279.8 ~ Fat: 11.6 g ~ Sat Fat: 2.7 g ~ Cholesterol: 84.7 mg ~ Carbohydrates: 12.6 g ~ Sugar: 2.7 g ~ Fiber: 11.6 g
Serve with your favorite tossed salad.