The first time I made this for my husband he fell in love with it. It was so tender and juicy, he couldn’t get enough. He ate his entire portion and then looked at the little bit on my plate and said…”You gonna eat that?” No honey, by all means, you enjoy! I’m just happy that I have found something else to do with our chicken breasts. Those are a staple in our house so we have them all the time. Anything I can do to dress them up and make them interesting and delicious is a win for me! Check out what they are saying about this recipe over at Group Recipes:
“Soooooo good! We all loved it!!!”
Once you get a bite of this chicken, you are going to want to have it all the time!
Ingredients
4 boneless chicken breasts
1/4 cup flour
3 tablespoons butter
1/2 cup pineapple juice
1/2 cup chicken broth
1/2 teaspoon dried tarragon
1/4 cup half and half
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
Instructions
Coat chicken with mixture of flour, salt and pepper.
Melt butter in skillet.
Add chicken and cook over medium high heat until browned on both sides.
Cook to desired doneness.
Remove to warm plate.
Deglaze pan with juice and broth loosening browned bits.
Stir in tarragon and half and half then cook just until slightly thickened.
Season with salt and pepper.
Add lemon juice then spoon sauce over chicken.
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Quick Tip: Cut up chicken and toss with extra sauce and your favorite pasta.
Thanks again to Group Recipes for this fresh and tasty recipe.