Creamy Chicken with Corn, Tarragon and Tomatoes recipe

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Ingredients

1 cup couscous
1 ⅛ cups boiling chicken stock
water to cover
2 tablespoons butter
4 skinless, boneless chicken breast halves
⅔ cup heavy whipping cream
½ cup sweet corn
2 tomatoes, chopped
¼ cup fresh chopped tarragon
salt and pepper to taste
½ lemon, juiced

Nutrition Info

504.6 calories
carbohydrate: 42.8 g
cholesterol: 130.7 mg
fat: 23.7 g
fiber: 3.9 g
protein: 30.8 g
saturatedFat: 13.6 g
servingSize: -
sodium: 367.8 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.

  2. In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.

  3. With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.

Recipe Yield

4 servings

Recipe Note

This is the quickest chicken recipe I have ever tried. It takes only ten minutes and the result is very tasty!

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