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Ingredients
| couscous: 1 cup |
| chicken stock: 1 1/8 cups (boiling) |
| unsalted butter: 2 Tbl |
| chicken breasts: 4 breasts (skinless) |
| heavy whipping cream (fluid): 2/3 cup |
| canned yellow sweet corn: 1/2 cup |
| red tomatoes: 2 (chopped) |
| dried tarragon (ground): 1/4 cup (chopped) |
| lemons: 1/2 (juiced) |
Creamy Chicken with Corn, Tarragon and Tomatoes
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
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.