tarragon sauce

Need something deelish to top your chicken, fish or veg? We can’t say enough about this delicious creation from Kindra’s other half. Shown here a top a simple broiled and sliced chicken breast, Kindra suggests it would be extra yummy with a handful of both cashews and sliced steamed asparagus thrown in. Creamy Cashew Chicken Tarragon with Asparagus? You had us at hello…

2 Tbs butter (plus a little extra)
One large shallot, or a whole sweet onion, chopped fine
1 cup chicken broth
1/2 cup heavy cream
1 Tbs tarragon
Kosher salt and pepper to …taste
1 Tbs thickening agent (Matt used potato starch on account of Kindra’s allergies, but cornstarch, flour or arrowroot would work just as well. Note: Kindra thought the sauce could be thicker and would have doubled the starch…)

Cook the onion in the butter over medium heat until soft, about five minutes. Add thickening agent and ensure that it is totally dissolved. If it gets too thick, add a little more butter. Add broth and scrape up any crispy onion that has stuck to the pan. The broth should begin to thicken after a minute or two. Once thickened, reduce heat to low, add cream and tarragon. Adjust with salt and pepper and you’re good to go. Very yummy.