1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
2 cups hot cooked rice
How to Make It
Combine 1 tablespoon chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.
Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 tablespoons broth; cover, reduce heat, and simmer 15 minutes or until chicken is done.
Stir in cheese mixture and tarragon until blended. Serve with rice.
I would say that this does have potential. It's pretty good, just not great, and it looks pretty lack luster in the pan and on the plate. I love goat cheese and everything in the recipe, so I guess I expected more. It's just missing something. If it wasn't so darn easy, I don't think I'd make it again. But the flavor is decent and it's a good mid-week standby when we're too tired to get more complex.
Well...the final result needed salt & pepper, but it was ok after that. This is a very typical weeknight chicken dinner recipe. I would make this again to use up ingredients on hand but wouldn't necessarily go out of my way to make it. I used purple haze goat cheese, (my FAVORITE), dried tarragon, and boil in bag brown rice. The sauce was the perfect amount to coat the rice entirely.
This recipe is to DIE for! As a huge goat cheese lover, I knew this recipe was right up my alley. I agree, the dish's creaminess is so rich that you would think it had additional cream or a ton of butter, but it doesn't! But because the sauce was so decadent, I used chicken breasts instead to cut back on the fat content, and they worked beautifully. I also served this over simple egg noodles with herbs rather than the rice to add a bit more protein and less starchiness. Using fresh tarragon, rather than dried, is an absolute must. I will definitely make this again and again!