My aunt, uncle and cousins refer to this as "Barf Chicken", because of the look when it is done. Don't be put off. it is really good. We had with spaghetti.
Chicken Breasts with Tarragon and Tomato
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| Photo by ALB |
4 Chicken breast halves, skinless and boneless (1 lb.)
1/2 C of Buttermilk
1 TBSP fresh lime or lemon juice
1 TBSP fresh tarragon leaves, or 1 tsp. dried tarragon
1 TBSP unsalted Butter
1/4 tsp Salt
2 tomatoes, peeled, seeded and finely chopped
1 Shallot, finely chopped
finely ground black pepper
1/2 C light cream
In a wide shallow bowl, combine the buttermilk, lime or lemon juice, and half the tarragon. Marinate the chicken in this mixture for 2 hours or overnight. Remove the chicken from the marinade, gently wiping off as much liquid as possible with your fingers
In a heavy-bottomed skillet, heat the butter over medium heat. Cook the chicken breasts on one side for 5 minutes. Turn the pieces over, sprinkle them with the salt and cook for 5 minutes more. Remove them from the pan and keep them warm.
In the same skillet, cook the tomatoes, shallot, pepper and the remaining tarragon over medium heat until the tomato liquid evaporates, about 3 minutes. Stir in the cream, reduce the heat to low, and simmer for one minute, stirring. Arrange the breasts on a serving platter and pour the sauce over them before serving.
Serves 4.
Calories 227
Fat 10g
Protein 27g
Sodium 214 mg
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