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Chicken Tarragon Toast

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Chicken Tarragon Toast
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
  • 1/2 red bell pepper, or to taste, diced
  • 1 large jalapeno pepper, or to taste, seeded and diced
  • 1/4 cup chicken broth
  • 1 1/2 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
1
Prepare the chicken by sprinkling it with salt to enhance its flavor.
2
Next, melt butter in a large skillet over an elevated heat setting. Sear the chicken until its exterior becomes firm and the interior remains medium-rare, taking about 2 to 3 minutes on each side. Move the chicken to a serving plate and allow it to rest.
3
Subsequently, decrease the heat to a moderate level. Combine chopped green onions, diced red bell pepper, and sliced jalapeno in the skillet. Add a small amount of salt to bring out their flavors. Cook and stir until they are tender, approximately 5 minutes. Increase the heat to a high level. Pour in chicken broth, stirring until most of it has evaporated. Stir in heavy cream to enrich the sauce. Bring the mixture to a boil, then reduce the heat and cook until it reaches your desired consistency, taking about 6 to 10 minutes.
4
Cut the cooked chicken into uniform pieces. Add these chicken pieces, along with their juices and creme fraiche, to the sauce. Cook until the chicken is no longer pink in its center, taking an additional 3 to 7 minutes. Season with salt, pepper, and a touch of heat using cayenne. Turn off the heat source. Stir in tarragon and serve the chicken and sauce over toasted bread.