posted by Mona M 05-12-100 3:41 AM
Succulent Chicken
from True Grits... Tall Tales and Recipes from the New South
4 boneless skinless chicken breast halves
1 bunch green onions, chopped
1/4 red bell pepper, chopped
1/2 cup olive oil
1/2 cup butter or margarine
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1/2 teaspoon salt
3 ounces sun-dried tomatoes
2 tablespoons fresh minced dill weed
1/4 cup whipping cream
1/4 cup sour cream
Rinse the chicken and pat dry; cut into thin slices.
Saute the green onions and red pepper in the olive oil and butter in a skillet. Remove the vegetables with a slotted spoon to a bowl.
Add the chicken to the skillet. Saute‚ until the chicken is cooked through; drain. Stir in the basil, tarragon, pepper, salt, sun-dried tomatoes, dill weed and sauteed vegetables. Add the cream and sour cream; mix well. Cook over low heat just until heated through; stirring constantly.
Serve over angel hair pasta or mashed potatoes.
Serves 6
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