I just couldn't wait!!!

Ok, so I just finished cleaning up dinner and had to share what I made because is was DELICIOUS!! Well, I made the Chicken with Tarragon Cream Sauce and it was so amazingly yummy!! So here it is!



Chicken with Tarragon Cream Sauce

(Recipe taken from Eatingwell.com)

Ingredients

Juice of 1 lemon
1/3 cup heavy cream (I used milk, and it turned out just fine.)
1/2 teaspoon kosher salt, divided
1 teaspoon plus 1/2 cup all-purpose flour, divided
1 teaspoon plus 1 tablespoon butter, divided
3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1/4 teaspoon pepper
1 teaspoon olive oil
1 cup reduced-sodium chicken broth, divided, plus more as needed
1/2 cup frozen peas, thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for garnish

Directions

Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

Review:

Like I said, this was AMAZING!!! I served it over rice (that I cooked using chicken stock instead of water to add more flavor) with some roast carrots. The carrots turned out better than I thought they would! My grandma makes a carrot casserole that is absolutely delicious, but not exactly healthy. These roast carrots tasted almost the same as her casserole, with a lot less calories!! All I did was take 1 bag of carrots, peeled and sliced them, then chopped 1/2 of an onion, and 3 cloves of garlic. I combined all of the ingredients in a bowl and drizzled them with olive oil and tossed it all together with salt and pepper. I then spread everything out onto a baking sheet and roasted in the oven at 425 degrees for about 45 minutes. I could have eaten the entire pan by myself!!! Try them for yourself....you won't be disappointed!!!