Lunch: Hot Open-Faced Creamed Chicken with Tarragon

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Hot Open-Faced Creamed Chicken with Tarragon

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

3 tablespoons butter, plus more softened for the toast
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 1/2 cups chicken stock, recipe follows
Kosher salt and freshly ground white or black pepper
3/4 cup baby frozen peas
1/2 cup heavy cream
One 4-ounce jar chopped pimientos, drained
2 to 3 tablespoons chopped fresh tarragon
1 rounded tablespoon Dijon mustard
Freshly grated nutmeg
1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows
4 slices (1 1/2 inches thick) good-quality white bread

Instructions

Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken.
Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve.
Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.
Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks.