Sunday, June 20, 2010
Chicken with Tarragon and Quick-Roasted Garlic served with Southwestern Rice and Corn Salad with Lemon Dressing
This chicken dish was so easy and so flavorful. The fresh tarragon brings such a fresh flavor to plain ole chicken breasts. I think tarragon is one of those spices that most people don't use a lot but it is so good. We served this chicken with a southwestern rice dish that was equally as tasty.
Here is what you need for the chicken:
3 large unpeeled garlic cloves
4 boneless skinless chicken breasts
3 tablespoons butter
1/2 cup dry white wine
1/2 cup low sodium chicken stock
1 tablespoon fresh tarragon, chopped
Heat a small non stick skillet over medium heat. Add garlic; cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.
Meanwhile, sprinkle chicken with salt and pepper. Heat olive oil in a large non stick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side..depending on the thickness of the breasts. Transfer chicken to a plate.
Peel garlic. Add garlic and wine to same skillet;cook until reduced by half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon; simmer until liquid is reduced by half, 3 to 4 minutes. Add butter and stir until melted and sauce looks a little creamy. Return chicken to skillet, along with any juices on the plate. Simmer to heat through turning occasionally, 1 to 2 minutes. Transfer chicken to a plate and spoon sauce over it.
For the Southwestern Rice:
1 cup long grain white rice
1/4 cup fresh lemon juice
4 tablespoons olive oil
1 cup frozen corn kernels, thawed
1/2 cup chopped fresh poblano chile
1 avocado, halved,peeled, and diced
1/4 cup thinly sliced green onions
1/4 cup fresh cilantro, chopped
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season with salt and fresh cracked pepper.
Heat 1 tablespoon oil in large non stick skillet over medium heat. Add corn and poblanos. Sprinkle with salt and pepper. Saute until vegetables are just tender, 5 minutes. Scrape into a large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper to taste.