Ingredients:
2 tablespoons flour
2 boneless skinless chicken breasts
2 teaspoons olive oil
1/4 medium onions, sliced ( roughly 1/2 cup)
1/2 carrots, sliced ( also about 1/2 cup)
2/3 cup dry vermouth
2/3 cup chicken broth ( I like the fat free, low salt kind)
1 tablespoon chopped fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon heavy cream (optional)
Directions:
Season the flour with a bit of salt and pepper.
Roll chicken in the flour to coat, and shake off any excess.
Heat the oil in a skillet on med-high heat.
Brown chicken on both sides, about 4-5 minutes.
Remove the chicken and keep warm (the chicken that is, but grab a sweater for yourself if need help).
Lower the heat and add the onion and carrots.
Cook about 5 minutes, or until the onion is getting clear and the carrots are cooked but still a bit crisp.
Turn the heat back up, add vermouth and broth.
Keep stirring while you wait for the liquid to reduce by half, about 2-3 minutes.
Return the chicken to the pan to finish cooking about 2-3 minutes.
Sprinkle the tarragon in the sauce and cook a couple seconds to warm.
Stir in the cream (if using).
This is great over noodles or orzo.
Just place the chicken over the orzo (or whatever) and spoon the veggies and sauce on top.
Yum.
ENJOY!
Servings: 2
Time preparation: 5 min.
Time total: 20 min.