Chicken with Creamy Herb Sauce
Save the peeled and barely squeezed lemon in this chicken with herb sauce recipe. It can be frozen for up to 3 months. Then, thaw the fruit when you need lemon water to prevent peeled fruit from turning dark.
2 Tbsp olive oil
4 skinless, boneless chicken breasts halves (about 4 ounces each)
1 tsp salt
1/2 cup chicken broth
1/3 cup dry sherry or chicken broth
1/4 cup fresh tarragon
2 Tbsp sour cream
Remove peel from lemon with a vegetable peeler; chop fine. Squeeze 1 tablespoon juice over peel in a bowl. Heat oil in a medium skillet over medium-high heat. Add chicken. Sprinkle with salt.
Cook chicken until browned, about 5 minutes per side. Remove from skillet. Reduce heat to medium. Add shallots to skillet. Cook, stirring, until tender, about 10 minutes.
Increase heat to medium-high. Add broth, sherry, peel and juice to skillet. Bring to a boil. Return chicken to skillet. Simmer, covered, until chicken is cooked through, about 5 minutes.
Remove chicken and shallots from skillet. Arrange on individual plates. Add tarragon and sour cream to skillet; mix well. Spoon sauce over chicken.
Chicken with Herb Sauce recipe tip: Need a quick supper idea? Chop leftover chicken and add to your favorite frittata or quiche recipe for a hearty dinner in no time.