CREAMY CHICKEN TOAST

Creamy Chicken Toast image

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. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 40m

Yield 4

Number Of Ingredients 13

Previous Next

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
½ red bell pepper, or to taste, diced
1 large jalapeno pepper, or to taste, seeded and diced
¼ cup chicken broth
1 ½ 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

Steps:

Season chicken with salt.
Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Nutrition Facts : Calories 528.7 calories, Carbohydrate 17.1 g, Cholesterol 188.9 mg, Fat 41.7 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 382.2 mg, Sugar 2.3 g