Tarragon Chicken with Anchovy Cream

Ingredients

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

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