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Tarragon Chicken Recipe
|Whole chicken breasts||1 1⁄2 Pound, skinned and boned (2 Medium Sized)|
|Cold water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1 1⁄2 Teaspoon|
|Dried tarragon||1 Teaspoon, crushed|
|Lemon juice||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Fresh broccoli||1⁄2 Pound, cut up to make 2 cups|
|Green onions||5 , bias-sliced into 1-inch lengths to make 1 cup|
|Sweet red pepper/Sweet green pepper||1 Medium, cut into 3/4-inch pieces to make 3/4 cup|
Serving size: Complete recipe
Calories 1212 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.6%
Saturated Fat 4.6 g23%
Trans Fat 0.2 g
Cholesterol 394.6 mg
Sodium 2284.1 mg95.2%
Total Carbohydrates 53 g17.5%
Dietary Fiber 11.2 g44.9%
Sugars 11.7 g
Protein 167 g334.3%
Vitamin A 162.5% Vitamin C 673.4%
Calcium 29.9% Iron 57.1%
*Based on a 2000 Calorie diet
For sauce, stir together water, wine, cornstarch, bouillon granules, tarragon, and lemon juice.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry broccoli in hot oil for 1 1/2 minutes.
Add green onions and pepper pieces; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add half of the chicken to the hot wok or skillet.
Stir-fry about 3 minutes or till done.
Stir-fry remaining chicken about 3 minutes.
Return all chicken to the wok.
Push from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.