Creamy Chicken Toast

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 529 Calories

Ingredients

• 1 tablespoon butter
• 1 pinch ground black pepper
• salt to taste
• 1 tablespoon chopped fresh tarragon
• ¼ cup chicken broth
• 1 pinch cayenne pepper
• 1 ½ cups heavy cream
• 4 slices bread, toasted
• 12 ounces skinless, boneless chicken breast, cut into strips
• 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
• 2 tablespoons creme fraiche (Optional)

Recipe Instructions

Step 1

Season chicken with salt.

Step 2

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.

Step 3

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.

Step 4

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.