Creamy Chicken Toast

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Description

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.

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 (Optional)
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon chopped fresh tarragon
  • 4 slices bread, toasted

Instructions

  1. Season chicken with salt.
  2. Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare
  3. 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
  4. Reduce heat to medium. Combine green onions
  5. red bell pepper
  6. and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened
  7. about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil
  8. reduce heat
  9. and cook until sauce is reduced to desired thickness
  10. 6 to 10 minutes.
  11. Cut chicken into evenly sized cubes. Add chicken
  12. accumulated juices
  13. and creme fraiche to the sauce. Cook until chicken is no longer pink in the center
  14. 3 to 7 minutes more. Season with salt
  15. pepper
  16. and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 4

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