Prep time, 12 minutes; Cooking time, 12 minutes. Serves two people.
 
◦ 2 tablespoons canola oil
◦ 2 chicken breasts, cut in chunks
◦ 1/2 teaspoon salt
◦ 1/2 teaspoon pepper
◦ 1 tablespoon dried tarragon leaves
◦ 1/2 cup chicken bouillon
◦ 1/2 teaspoon corn starch
◦ 2 tablespoons fresh whipping cream

Place canola oil into skillet at medium-high heat and brown chicken breasts to golden. Reduce heat to medium  and sprinkle with salt, pepper and tarragon leaves. Mix chicken bouillon and cream in a bowl, then add corn starch, stiring  well. Pour liquid over the chicken chunks, mix and reduce to desired consistency. Adjust seasoning to taste and serve on top of rice or mashed potatoes.

Pair with: Phoenix Gold Lager

Recipe by Louis Richer