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Marie
10-19-2007, 10:21 PM
Brown the chicken in the pan.
When they are browned, add the diced tomatoes and diced red bell peppers, green onion, and the chicken cube.
Add a cup of water and the chopped up tarragon.
Let it all simmer for 15 minutes.
Take the chicken out
Add the cream and bring to a boil and reduce it.
Put the chicken back for 2 or 3 minutes.
Marie
10-19-2007, 10:28 PM
I didn't invent this but I tried it and it's yummy
Glühbirne
10-20-2007, 06:51 PM
What is "Estragon?" Sounds kind of like "estrogen." LOL But I know it couldn't be that.
Marie
10-20-2007, 10:41 PM
tarragon i guess it is..LOL sorry. Sometimes i think it's the same words in english and french :blush:
gdalicia
10-22-2007, 08:41 PM
This sounds good...I'm going to give it a try.
gdalicia
10-24-2007, 09:44 PM
Made this last night! It came out great...but I think I overcooked it because the cream separated. :rolleyes: Once you add the cream you should just boil it and then turn it off? Also, what are the measurements of cream...a splash, a cup? Thanks Marie!
Marie
10-24-2007, 10:33 PM
I put a whole thing of half and half because I had a lot of water and I'm a sauce buff. You bring the cream to a boil and then you let it simmer a while. You have to mix. It's normal to get a film at the top of the cream. That happens in milk too. I don't like that so I mix often and try to avoid that film.

I think 2 cups of cream should be plenty though.