Creamy Tarragon Chicken

From: Rachelle Lapidus - Lawrence, NY


4 whole chicken thighs or boneless skinless chicken fillets
2 tablespoons extra virgin olive oil
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups Manischewitz® Chicken Broth
2 tablespoons Manischewitz® Horseradish Sauce
1 tablespoon tarragon


Heat olive oil in a large skillet over medium-high heat and brown the chicken pieces on both sides. Remove the chicken from pan onto a plate and using that same dirty skillet melt the margarine. When margarine is melted, add the flour combining well to make a rue. Add the Manischewitz® Chicken Broth while using a flat wooden spoon to scrape up all the good leftover chicken bits at the bottom of the skillet. Mix well. Bring to boil, and add the horseradish sauce, tarragon, salt and pepper. Put chicken pieces back into the skillet with the tarragon broth. Cover skillet and continue cooking on stove top for around 30-40 minutes until chicken is cooked and tender and sauce has reduced by half.

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