0
1 tbsp butter
4 skinless, boneless chicken breasts
1/2 cup chicken broth
250-g container spreadable cream cheese, at room temperature
generous pinch dried tarragon
generous pinch salt
generous pinch pepper
Melt butter in a large, non-stick frying pan over medium heat. Add chicken breasts. Cook until golden, 5 to 6 minutes per side. Remove to a plate. Add chicken broth and cream cheese to pan. Stir until cheese melts and sauce is as smooth as possible, 2 to 3 minutes. Return chicken to pan and sprinkle with tarragon, salt and pepper. Reduce heat to medium-low and simmer, uncovered, stirring and turning chicken occasionally, 6 to 8 minutes. Excellent with roasted potatoes.
Count on this easy recipe when you need a surefire entertaining entree.