Creamy Chicken Toast

Name: Creamy Chicken Toast
Total time: 40
Yield: 4
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; 0.5 red bell pepper, or to taste, diced; 1 large jalapeno pepper, or to taste, seeded and diced; 0.25 cup chicken broth; 1.5 cups heavy cream; 2 tablespoons creme fraiche; 1 pinch ground black pepper; 1 pinch cayenne pepper; 1 tablespoon chopped fresh tarragon; 4 slices bread, toasted

Recipe by John Mitzewich from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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12 ounces skinless, boneless chicken breast, cut into strips
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salt to taste
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1 tablespoon butter
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2 tablespoons sliced green onions, white and lighter green parts, or to taste
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0.5 red bell pepper, or to taste, diced
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1 large jalapeno pepper, or to taste, seeded and diced
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0.25 cup chicken broth

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1.5 cups heavy cream
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2 tablespoons creme fraiche
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1 pinch ground black pepper
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1 pinch cayenne pepper
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1 tablespoon chopped fresh tarragon
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4 slices bread, toasted

Instructions

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.