If you happen to be one of my Twitter pals, you know I am always on the look out for ideas for my Tuesday night dinners. Tonight’s meal was suggested by @fiveforefun. It is truly awesome, and even better for me it’s quick and easy. This is a delicious chicken dish with a creamy sauce that has a nice kick to it. Sure to be a hit it your table.
- 6 boneless chicken breasts
- Salt & Pepper
- 2 tablespoons olive oil
- 2 garlic cloves, pressed
- 1 bay leaf
- 3/4 cup sherry (cooking) wine
- 1 cup heavy cream
- 3/4 cup vegetable stock
- 1/2 teaspoon crushed red pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely chopped tarragon
- 1/4 teaspoon fresh lemon juice
- 1/4 cup shredded Asiago cheese
- 1/2 teaspoon corn starch
- Rinse chicken with cold water and pat dry. Season both sides with salt and pepper.
- Heat oil in a large pan until hot but not smoking. Add two or three chicken breasts to pan. Cook for five minutes. Turn over and cook another five minutes. Transfer to a plate. Repeat with remaining pieces of chicken. (Don’t try to cram too much into your pan)
- Pour off all but 2 tablespoons oil from pan. Add garlic, and bay leaf to pan and cook over moderate heat, stirring occasionally, until garlic is slightly golden. Add sherry and bring to a boil. Stir in cream, stock, crushed red pepper, tarragon, and worcestershire. Add chicken so that every piece is at least slightly submerged and simmer, covered, for 20 minutes. Remove chicken from pan and keep warm, loosely covered. Add corn starch to sauce and simmer until thickened slightly, about 2 minutes. Discard bay leaf, then stir in lemon juice, cheese, and salt and pepper to taste.
Serve with salad and crusty bread, with sauce poured over chicken. The sauce is AMAZING for bread-dipping. Yummm! And the chicken turns out amazingly tender and flavorful with just a little “kick” from the red pepper.
Note: The sauce is so good, next time I make this I will have to increase the recipe to make more.