Yield: 2 to 4 Servings

Adapted from Chef John / Food Wishes

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce–it’s easier than you thought.

This is an excellent light lunch. Be sure to toast the bread well.

• 2small or 1 huge chicken breast (12- to 16-oz)
• salt to taste
• 1TBS butter
• thinly sliced green onions (the lighter parts)
• diced red bell peppers
• diced jalapeno peppers
• ¼cup chicken broth, white wine or water
  
• 1½cups heavy cream
• 2TBS crème fraiche or Greek yogurt, optional
• 1TBS freshly chopped tarragon
• 2-4thick slices of toasted bread

Cut the chicken into equal size large slices. Season with salt. Place in a lightly buttered skillet over medium-high heat. Brown for a couple of minutes on each side. It doesn’t have to be cooked through. Remove to plate.

Add green onion and red and jalapeno peppers to pan and cook for a couple of minutes. Increase heat to medium high and add a little broth, wine or water. Cook until almost completely reduced. Add cream and reduce to desired thickness.

While sauce is reducing, cube the par-cooked chicken to even sized cubes (about ½ inch).

Add the optional crème fraiche or yogurt and the chicken and cook until the chicken is done (or heated through if precooked).

Season with salt and pepper. Add tarragon, serve over toast.

Notes:

Use any variety and amount of vegetables you prefer. Just be sure the veg are cooked before you add the cream, since once that reduces, your dish is done.

Substitute water or white wine for the chicken broth if desired.