Tarragon Chicken Whites
From: Marie-Eve, Greenfield Park, Quebec, Canada
Comments: If you prefer a leaner sauce, use milk instead of cream.
If desired, double all sauce ingredients and pour some over pasta or rice!
Serve along with [colored] pasta or a wild rice mix and a salad.
Servings: 4
IngredientsPreparation
  • 4 chicken breasts, boned and skinned
  • 1/4 cup [60 mL] chicken broth
  • 2 tablespoons [30 mL] tarragon vinegar
  • 3 tablespoons [45 mL] finely chopped green onions
  • 2/3 cup [160 mL] light cream
  • 1 tablespoon [15 mL] cornstarch
  • 1 tablespoon [15 mL] old-fashioned Dijon mustard [with seeds]
  • 1 1/2 teaspoons [7.5 mL] tarragon
  • Salt and pepper, to taste
  • Arrange chicken whites all around a microwave-safe pie plate.
  • Mix together chicken broth and tarragon vinegar; pour over chicken whites.
  • Sprinkle chicken whites with chopped green onions.
  • Cover with pierced plastic wrap.
  • Microwave, on 'HIGH', for 4 to 6 minutes, turning once, until chicken is no longer pink inside.
  • Remove chicken whites from pie plate; keep warm.
  • Mix together cream and cornstarch; pour into cooking juices, into pie plate.
  • Microwave on 'HIGH' for 2 to 3 minutes, stirring once, until thick.
  • Mix Dijon mustard and tarragon into sauce; salt and pepper.
  • To serve, slice chicken whites into approximately 1/2-inch [1.3-cm] thick slices.
  • Arrange chicken slices, into a fan shape, onto individual plates.
  • Serve, coated with sauce.