Tarragon Chicken with Anchovy Cream

Tarragon Chicken with Anchovy Cream
Photo by Paul Brissman

Ingredients

  • 2 tablespoons grated parmesan cheese
  • ½ cup crème frache
  • 1 tablespoon olive oil
  • 12 ounces 2 boneless chicken breasts
  • 2 tablespoons tarragon
  • pepper
  • 1 teaspoon lemon zest
  • + 9 more ingredients
    • 1 tablespoon olive oil
    • 1 pinch tarragon
    • pepper
    • 2 anchovy fillets in oil
    • 4 chopsticks
    • Salt
    • 2 tablespoons lemon juice
    • 2 tablespoons lemon juice
    • Salt

1. Cut the chicken breasts into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour. 2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water ...

View full recipe at Epicurious

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