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- 6 boneless, skinless chicken thighs
- 2 Tbsp. flour
- 1/2 tsp. dried tarragon leaves
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 tsp. grated lemon rind
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1 Tbsp. lemon juice
- 1/3 cup heavy cream
- 2 tsp. chopped fresh tarragon leaves
Return chicken to pan and bring to a simmer; simmer for 5-10 minutes until chicken is thoroughly cooked. Add lemon juice, cream, and fresh tarragon; cook and stir for 2-3 minutes until hot. Serve over couscous.