Très Rapide French Summer Tarragon Chicken

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 teaspoon butter
• 1/2 teaspoon nut oil, such as walnut oil
• 1 chicken breast, boned (with skin or skinless)
• 1 tablespoon chopped fresh tarragon leaves
• creme fraiche, to taste
• lemon juice, to taste
• salt & freshly ground black pepper
• fresh tarragon leaves (to garnish)

Recipe

• 1 cut your chicken breast into smallish pieces, i like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
• 2 heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. turn the chicken over and cook another 1 to 2 minutes.
• 3 add some crème fraiche to your own requirements - i use about 2 tablespoons, but you can add more later. allow to bubble for about 2 minutes and then add some lemon juice to taste. season with salt and pepper and adjust the consistency if you want it creamier.
• 4 serve with fresh tarragon leaves scattered over the top and a side salad with french dressing. bon appétit!