Chicken in Tomato Herb Cream
Chicken in Tomato Herb Cream might be a good recipe to expand your main course collection. This recipe serves 4. One serving contains 531 calories, 28g of protein, and 37g of fat. If you have butter, heavy whipping cream, wine, and a few other ingredients on hand, you can make it. To use up the heavy whipping cream you could follow this main course with the Homemade Strawberry Shortcake with Grand Marnier Whipped Cream as a dessert.
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.
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.
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.
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.
Remove skillet from heat and stir in tarragon.