Meat and Poultry Chicken Chicken Breast Skillet Chicken Creamy Chicken Toast 4.9 (22) 15 Reviews 5 Photos Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 13, 2022 Save Rate Print Share 5 5 5 5 5 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 12 ounces skinless, boneless chicken breast, cut into strips salt to taste 1 tablespoon butter 2 tablespoons sliced green onions, white and lighter green parts, or to taste ½ red bell pepper, or to taste, diced 1 large jalapeno pepper, or to taste, seeded and diced ¼ cup chicken broth 1 ½ cups heavy cream 2 tablespoons creme fraiche (Optional) 1 pinch ground black pepper 1 pinch cayenne pepper 1 tablespoon chopped fresh tarragon 4 slices bread, toasted Directions Season chicken with salt. Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool. Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes. Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast. Chef John Chef's Notes: Use any variety and amount of vegetables you prefer. Just be sure you cooked whatever you're using before you add the cream, since once that reduces, your dish is done. Substitute water or white wine for the chicken broth if desired. I Made It Print Nutrition Facts (per serving) 529 Calories 42g Fat 17g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 529 % Daily Value * Total Fat 42g 53% Saturated Fat 25g 125% Cholesterol 189mg 63% Sodium 382mg 17% Total Carbohydrate 17g 6% Dietary Fiber 1g 4% Total Sugars 2g Protein 22g 44% Vitamin C 22mg 24% Calcium 113mg 9% Iron 2mg 10% Potassium 297mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved