4 Serves
30 Mins
Heat olive oil in a large skillet over medium-high heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
51 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
83 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
214 mg / 420 mgPhosphorus
875 mg / 1,250 mgPotassium
867 mg / 4,700 mgSodium
1663 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
15 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
112 gAlcohol
0 g
Season the chicken breast liberally with salt and black pepper, then sear in the skillet until golden brown, approximately 5 minutes per side.
Pour the chicken stock and heavy cream into the skillet, using a spatula to scrape up the browned bits from the bottom of the pan.
Bring the sauce to a boil, then reduce the heat to a simmer and cook until the chicken is fully cooked through and the sauce has thickened, about 5 to 10 minutes.
Gently stir in the tarragon and peas, cover the skillet, and cook for 1 minute to warm the peas through.
Adjust seasoning with additional salt and black pepper if needed, then serve the sliced chicken over warm rice.
43
g58
g28
g
