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Creamy Chicken Toast
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy tarragon chicken on toast with veggies.
Ingredients:
  • 12 ounces skinless, boneless chicken breast, cut into strips
  • salt to taste
  • 1 tablespoon butter
  • 2 tablespoons sliced green onions, white and lighter green parts, or to taste
  • 0.5 red bell pepper, or to taste, diced
  • 1 large jalapeno pepper, or to taste, seeded and diced
  • 0.25 cup chicken broth
  • 1.5 cups heavy cream
  • 2 tablespoons creme fraiche
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon chopped fresh tarragon
  • 4 slices bread, toasted
Instructions:
  • Season the chicken with a pinch of salt.
  • In a skillet over medium-high heat, melt the butter until sizzling. Sear the chicken until golden brown on the outside and pink in the center, 2 to 3 minutes per side. Remove the chicken from the skillet and allow it to cool on a plate.
  • Lower the heat and mix green onions, red bell pepper, and jalapeno in the skillet with a pinch of salt. Stir and cook until softened for about 5 minutes. Turn the heat up high, pour in chicken broth, and stir until most of the liquid is gone. Add cream, bring to a boil, then simmer until the sauce reaches your desired thickness, which should take 6 to 10 minutes.
  • Dice the chicken evenly. Combine the diced chicken, juices, and creme fraiche in the sauce. Cook until chicken is cooked through, about 3 to 7 minutes. Season with salt, pepper, and cayenne. Turn off the heat, stir in tarragon, and serve chicken and sauce over toast.

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