Chicken in Tomato Herb Cream

Name: Chicken in Tomato Herb Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter; 1 pinch cayenne pepper, or more to taste; 2 teaspoons chopped fresh tarragon; 4 servings salt and ground black pepper to taste; 237 milliliters heavy whipping cream; 2 teaspoons lemon juice; 1 shallot, minced; 454 grams skinless, boneless chicken breast halves, cut into chunks; 237 milliliters chopped tomatoes; 118 milliliters white wine

Chicken in Tomato Herb Cream is a gluten free and primal main course. One portion of this dish contains about 26g of protein, 36g of fat, and a total of 474 calories. This recipe serves 4. If you have tomatoes, cayenne pepper, heavy whipping cream, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.

Ingredients you will need

Cayenne Pepper

Chicken Pieces

Black Pepper

All Purpose Flour

Shake

Salt

Equipment you will use

Whisk

Bowl

Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.

Ingredients you will need

Whole Chicken

Shallot

Butter

Equipment you will use

Frying Pan

Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Ingredients you will need

White Wine

Equipment you will use

Wooden Spoon

Frying Pan

Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more.

Ingredients you will need

Lemon Juice