Name: Creamy Chicken Toast
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken breast, cut into strips - 12 ounces; Salt to taste - 12 ounces; Butter - 1 tablespoon; Sliced green onions, white and lighter green parts, or to taste - 2 tablespoons; Red bell pepper, or to taste, diced - ½; Jalapeno pepper, or to taste, seeded and diced - 1 large; Chicken broth - ¼ cup; Heavy cream - 1 ½ cups; Creme fraiche (Optional) - 2 tablespoons; Ground black pepper - 1 pinch; Cayenne pepper - 1 pinch; Chopped fresh tarragon - 1 tablespoon; Bread, toasted - 4 slices

Ingredients for - Creamy Chicken Toast

1. Skinless, boneless chicken breast, cut into strips 12 ounces

2. Salt to taste 12 ounces

3. Butter 1 tablespoon

4. Sliced green onions, white and lighter green parts, or to taste 2 tablespoons

5. Red bell pepper, or to taste, diced ½

6. Jalapeno pepper, or to taste, seeded and diced 1 large

7. Chicken broth ¼ cup

8. Heavy cream 1 ½ cups

9. Creme fraiche (Optional) 2 tablespoons

10. Ground black pepper 1 pinch

11. Cayenne pepper 1 pinch

12. Chopped fresh tarragon 1 tablespoon

13. Bread, toasted 4 slices

How to cook deliciously - Creamy Chicken Toast

1 . Stage

Season chicken with salt.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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. Chef John